- 1 cup butter
- 1-1/3 cups sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 1 cup coarsely chopped almonds
- 1 cup finely chopped almonds
- 4 bars milk chocolate (4-1/2 ounces each)
Start by gently melting the butter in a 3-quart saucepan over low heat, ensuring it doesn’t brown. Gradually introduce the sugar, light corn syrup, and water, blending them well with the melted butter. Elevate the heat to medium, stirring occasionally to prevent the mixture from sticking to the pan, and allow it to reach the hard crack stage, which is typically 300°F on a candy thermometer.
As it achieves this stage, be ready to swiftly stir in the coarsely chopped almonds, ensuring the nuts are entirely coated with the mixture but being cautious not to overcook the toffee. Upon achieving an even mix, remove it from the heat and promptly pour it into a well-greased 13-inch x 9-inch pan. Endeavor to spread the mixture thinly and evenly, aiming for approximately a 3/8-inch thickness, and be aware that it might not completely fill the pan.
Allow the toffee to cool in the refrigerator to solidify and enhance its crunch. Once cool, invert the toffee onto waxed paper. In a double boiler, gently melt the milk chocolate, ensuring it remains smooth and creamy. Elegantly spread the melted chocolate over one side of the toffee and sprinkle it with the finely chopped almonds, ensuring an even coat. Utilize wax paper on top and flip the toffee to repeat the chocolate and nut coating on the opposite side. Permit the toffee to cool and solidify in the refrigerator overnight, after which it can be broken into approximately 96 pieces or enjoyed as 1-3/4 pounds of scrumptious Almond Toffee.