Almond Toffee Crunch
This toffee is easy and quick to make.
1 1/3 c sugar
1 cup margarine or butter (2 sticks)
1 T light corn syrup
2 T water
1 tsp vanilla
In a heavy 2 qt saucepan, bring sugar, butter, corn syrup, water and vanilla to boil. Stirring constantly, bring to hard crack stage (300 degrees F). This could take up to 20 minutes to achieve.
Pour onto a cookie sheet (preferably non-stick) and spread the toffee to cover the cookie sheet.
Sprinkle
1/2 cup semi-sweet chocolate chips on the toffee. Allow to melt for a moment, then spread the chocolate with a knife, then sprinkle 1/4 cup slivered almonds on the chocolate. Allow to cool completely, then break into pieces.
Makes about 1 pound 2 oz of toffee.
Use any type of chocolate to spread on the toffee. I have used mint chocolate chips, cappucino chips, peppermint chips, etc. Each gives a different flavor to the toffee.
1 1/3 c sugar
1 cup margarine or butter (2 sticks)
1 T light corn syrup
2 T water
1 tsp vanilla
In a heavy 2 qt saucepan, bring sugar, butter, corn syrup, water and vanilla to boil. Stirring constantly, bring to hard crack stage (300 degrees F). This could take up to 20 minutes to achieve.
Pour onto a cookie sheet (preferably non-stick) and spread the toffee to cover the cookie sheet.
Sprinkle
1/2 cup semi-sweet chocolate chips on the toffee. Allow to melt for a moment, then spread the chocolate with a knife, then sprinkle 1/4 cup slivered almonds on the chocolate. Allow to cool completely, then break into pieces.
Makes about 1 pound 2 oz of toffee.
Use any type of chocolate to spread on the toffee. I have used mint chocolate chips, cappucino chips, peppermint chips, etc. Each gives a different flavor to the toffee.
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