Since I was 14 years old, this toffee has been my claim to fame. One bite and you won’t be able to stop eating it!
—ANNA GINSBERG AUSTIN, TX
PREP: 30 MIN. • COOK: 30 MIN. + CHILLING • MAKES: ABOUT 2 POUNDS
1 1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped
1. Line a 13x9-in. pan with foil. Grease the foil with 1 1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally.
2. Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.
3. Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.
4. In a microwave, melt white chocolate; stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.
5. Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.
NOTE We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.