Crunchy Chocolate Almond Toffee

1. 1

   Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.

2. 2

   In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.

3. 3

   Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.

4. 4

   Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.

5. 5

   Pour on baking sheet with sides; spread evenly.

6. 6

   Cool at room temperature 10 minutes.

7. 7

   Refrigerate 20 minutes.

8. 8

   Spread melted chocolae over toffee; sprinkle with remaining almonds.

9. 9

   Refrigerate 30 miutes until hard; break into pieces.

10. 10

    Store in tightly seal container.

* Per serving · 4 servings · Values may vary.

No additional tips available.