Grandma'S Famous Christmas Almond Butter Toffee

1. 1

   Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.

2. 2

   Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)

3. 3

   Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.

4. 4

   Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.

5. 5

   Melt chocolate in double boiler over hot water.

6. 6

   After candy sets, spread with melted chocolate.

7. 7

   Sprinkle finely chopped almonds over soft chocolate.

8. 8

   Chill entire candy; then break into sizable pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.