Every year, you’ll find me at our county fair, entering a recipe contest. This toffee is a winner!
—Kathy Dorman, Snover, MI
Prep: 25 min. • Cook: 15 min. Makes: 32 pieces
2 cups unblanched whole almonds
11 oz. milk chocolate, chopped
1 cup butter, cubed
1 cup sugar
3 Tbsp. cold water
1. Preheat the oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor just until finely ground; transfer to a bowl. Pulse almonds in a food processor until coarsely chopped. Sprinkle 1 cup of almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup of the chopped chocolate.
2. In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring the mixture occasionally.
3. Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Note: Test candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature based on your test.
1 piece: 177 cal., 13g fat (6g sat. fat), 17mg chol., 51mg sod., 14g carb. (12g sugars, 1g fiber), 3g pro.