Buttery chucks of toffee coated with chocolate and slivered almonds.
2-1/4 cups slivered almonds, coarsely chopped, toasted and divided
1 cup butter
1 cup white granulated sugar
1/3 cup water
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, divided
Step 1...Line 2 baking sheets with aluminum foil, grease the foil. Butter the sides of a large heavy saucepan.
Step 2...In the saucepan combine the 1 cup butter, 1 cup sugar, 1/3 cup water and 1 tablespoon light corn syrup. Stirring constantly, cook over medium-low heat until the sugar is dissolved. Use a pastry brush dipped in hot water and wash down any sugar crystals that have formed on the sides of the saucepan.
Step 3...Attach a candy thermometer to the pan, make sure it doesn't touch the bottom of the pan. Increase the heat to medium and bring mixture to a boil. Cook, without stirring until mixture reaches hard-crack stage (about 290 to 310 degrees). You can test about 1/2 teaspoon of the mixture in a little ice water. Mixture will form brittle threads in the ice water and stays brittle when removed from the water.
Step 4...Remove saucepan from heat and stir in 1-1/4 cups of the slivered almonds and 1/2 teaspoon vanilla extract. Quickly spread mixture on one of the greased baking sheets. Sprinkle 1/2 cup of the chocolate chips over the hot toffee; now spread the melted chocolate and then sprinkle 1/2 cup almonds over the chocolate. Carefully invert toffee onto the second perpared baking sheet and sprinkle the remaining 1/2 cup chocolate chips, spread the melted chocolate, now sprinkle the rest of the almonds on top, press into chocolate. Chill about 1 hour or until chocolate hardens.
Step 5...Break into small pieces and store in an airtight container in a cool place.
Makes about 1-1/2 pounds toffee
Tips; Take great care toffee will be very hot
You can also use a different nut or even sunflower seeds if you like.