Toffee Crunch

1. 1

   Butter cookie sheet and set aside.

2. 2

   In medium saucepan, combine sugar, butter, water, and syrup.

3. 3

   Cook over med-low heat, stirring occasionally, until mixture reaches hard crack stage (about 300u00b0 on candy thermometer), about 30 minutes.

4. 4

   Stir in half of almonds. Pour mixture into prepared cookie sheet.

5. 5

   Immediately spread to 1/4 inch thickness.

6. 6

   Sprinkle with chocolate.

7. 7

   Let stand 1 minutes. Spread evenly to cover hot candy.

8. 8

   Sprinkle with remaining almonds before chocolate sets.

9. 9

   Refrigerate until candy has cooled completely.

10. 10

    Break into pieces.

11. 11

    Store in air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.