Almond Toffee

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups whole raw almonds
• 3 1/3 cups sugar
• 1 1/2 cups butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 3/4 cup water
• 1 tablespoon vanilla
• 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped

Recipe

• 1 place almonds in a baking pan. bake at 350°, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. watch carefully; nuts can burn quickly! remove from oven and let cool. when cool enough to handle, finely chop.
• 2 in a 5- to 6-quart heavy pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer), 10 to 15 minutes. remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. let toffee cool at room temperature until set, at least 30 minutes.
• 3 meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
• 4 pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. sprinkle remaining almonds evenly over chocolate. let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
• 5 to remove, gently twist pan to release toffee, then chop or break into chunks. store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.