INGREDIENTS:
3 cups sliced almonds
2 1/4 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups (2 1/2 sticks) unsalted butter plus 2 teaspoons to grease pan
1 1/4 cup semi-sweet chocolate morsels
DIRECTIONS:
Preheat the oven to 350°F.
Spread almonds in a single layer on a jelly roll pan. Toast nuts in the oven for 5-8 minutes. Cool for a few minutes, then transfer nuts to a food processor and pulse until nuts are coarsely chopped (alternatively, you could chop them by hand on a cutting board). Set aside 3/4 cup of the chopped nuts for topping.
Once cool, clean the jelly roll pan and grease it with butter.
In a large heavy saucepan, combine sugar, salt, water and butter. Bring to a boil over medium-high heat. Reduce heat to medium low to maintain a rapid simmer and insert a candy thermometer. Cook, stirring occasionally with a wooden spoon until temperature reaches 290°F (if you are at high altitude, reduce temperature by 2 degrees for every 1000 feet above sea level) Remove from heat and stir in remaining nuts. Quickly spread into prepared pan. Sprinkle chocolate chips over hot toffee. Let sit 4 minutes then spread evenly. Sprinkle with reserved nuts, pressing lightly into chocolate. Cool completely, at least 2 hours. When cool break into pieces.
Be very careful, as the hot toffee mixture is ridiculously hot, and will burn severely if it gets on your skin. Do not let children around the hot mixture!
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