Buttery Almond Toffee

Another candy recipe from Charity Ferreira.

Buttery Almond Toffee

Yield: 3 pounds of toffee

1 ½ cups (3 sticks) unsalted butter, cut into chunks, plus more for pan

3 ½ cups sugar

¾ cup water

¼ cup light corn syrup

½ teaspoon salt

2 teaspoons vanilla extract

1 ½ cups whole almonds (about 9 ounces), toasted and chopped

12 ounces bittersweet or semisweet chocolate, chopped

Step 1: Lightly butter a 10-by-15-inch jelly-roll pan.

Step 2: In a large pot over medium heat, stir together the sugar, 1 ½ cups butter, water, corn syrup, and salt until the sugar is dissolved and the butter is melted and bubbling. Increase the heat and boil, stirring occasionally with a wooden spoon or a heatproof spatula, until the mixture turns a deep golden brown and measures 290˚ to 300˚F on a candy thermometer, 10 to 15 minutes. Remove from the heat and carefully (the mixture will bubble up) stir in half of the almonds and the vanilla.

Step 3: Immediately pour into prepared pan. If necessary, use a spatula or wooden spoon to spread mixture flat. Let stand at room temperature until cool and hard, about 45 minutes.

Step 4: While the toffee cools, melt the chocolate in a bowl set over a par of hot water (see Melting Chocolate), stirring frequently until melted and smooth. Remove from the heat.

Step 5: Pour the chocolate over the cooled toffee, spreading it to the edges with a knife or spatula. Sprinkle the remaining almonds over the chocolate. Refrigerate to set the chocolate, about 30 minutes.

Step 6: Bend the ends of the pan to release the toffee and chop or break into chunks. Store in an airtight container in the refrigerator for up to 2 weeks.

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