Thursday, December 15, 2011

Day 15 - Chocolate Covered Almond Toffee

Welcome to Day 15 of 25 Days of Recipes!  I'd like to introduce you to my friend Rachel, she lives right behind me.  She is one of the craftiest people I know!  It seems like everytime I see her she's wearing something new that she made, all really cute!  She also makes amazing felt food for play kitchens.  Her future kids are going to be some of the luckiest kids ever!

Take it Away Rachel:

Hi I’m Rachel. I’ve been married for 4 years and currently work from home as an Accountant.  I love to sing, ski, travel, cook, cake decorate, and sew/craft. You can check out my sewing/crafting adventures at

I'm very excited to share my mom's toffee recipe with everyone today.  It makes a delicious holiday treat and it's great to give away to friends and neighbors.  I hope you enjoy!

Chocolate Covered Almond Toffee
10 oz bag of whole unblanched almonds
1 ¼ cup sugar 
1/3 cup light corn syrup
1/3 cup water
8 oz (2 sticks) salted butter cut into small pieces
1 t salt
½ t baking soda
16 oz bag bittersweet or semi-sweet chocolate chips 
Position rack in center of oven and preheat to 375 degrees.
Spread nuts on a baking tray and bake until toasted about 8-10 minutes.  Place almonds in a food processor until they are chopped coarsely. Set aside. 
Spray a baking sheet lightly with cooking spray and set aside.
Place sugar in a small deep saucepan. Add the corn syrup and water and heat over medium heat. Bring to boil. Let boil until large bubbles form on the surface, 3-4 minutes. Cover and boil 5 minutes longer.
Add the pieces of sliced butter and continue cooking, uncovered, over medium heat until temperature reaches 275 degrees on a candy thermometer. Make sure the candy thermometer rests in the mixture, not on the bottom of the pan. Remove from heat and immediately add the salt, baking soda, and 1 cup chopped nuts. Stir with a wooden spoon until well combined.
Pour the toffee mixture on the sprayed baking tray and using a spatula spread the mixture out making a block about 10 by 13 inches. The toffee will thicken very quickly so work as fast as you can. When completely cool, blot the top of the toffee with a paper towel to remove excess oil.
While the toffee mixture is cooling, melt the chocolate in a bowl in the microwave about 2 minutes and 30 seconds.
Pour melted chocolate over toffee spreading to cover entire surface. Before the chocolate cools sprinkle evenly with the remaining chopped almonds. Let chocolate set putting in refrigerator for 10 minutes if necessary to harden.
Break toffee into pieces.
Thanks Rachel!  Enjoy!

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