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Ingredients
- 1 cup Butter
- 1-1/3 cup Sugar
- 1 Tablespoon Corn Syrup
- 3 Tablespoons Water
- 8 ounces, weight Milk Chocolate, Chopped
- 1 cup Finely Chopped Toasted Almonds
Method
- Prepare a large cookie sheet or jelly roll pan by coating it with butter.
- Melt butter in a heavy 2-quart saucepan.
- Add sugar, corn syrup and water and cook until hard crack stage (300°F or, as Mom says, cook until it is the same color as an old penny).
- Immediately pour onto prepared pan. Wait only a couple minutes for it to solidify then, while it's still warm, spread milk chocolate on top. Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.
- Sprinkle almonds on top and lightly press into melted chocolate. When completely cool, break into pieces and store in a covered container.
