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Almond Butter Crunch - Dorothy Farmer

Recipe

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Jennifer Crites: This is the toffee that I make for family gatherings and for Debbie at Christmas! I sent her a Christmas tin of toffee many years ago and she has faithfully sent back the empty tin year after year for refills!

Ingredients

  • 1 cup butter (I prefer using Blue Bonnet margarine)
  • 1 tbsp light corn syrup
  • 1.33 cup sugar
  • 3 tbsp water
  • 2 (8 oz) Hershey Milk chocolate bars
  • 1.5 cups sliced almonds, divided

Steps

  1. Combine the butter, corn syrup, sugar, and water in a medium sauce pan. Cook to 300F or hard crack stage on a candy thermometer, stirring constantly. Pour out onto a non-greased cookie sheet that is somewhat flexible (easier to remove hardened candy from). When cooled and hardened, melt 8 oz chocolate and spread evenly over the toffee and immediately sprinkle with half the almonds. Refrigerate to harden the chocolate. Turn the candy over and repeat the process. Break into pieces when all the chocolate is set, then send some to Debbie!
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