Friday, September 18, 2009
• 2 cups Sugar
• ½ cups Water
• 2 Tablespoons Light Corn Syrup
• ½ cups Almond Powder (ground Or Finely Chopped Almonds)
• 1 package Nestle Semi Sweet Chocolate Morsels
• 2 cups Chopped Pecan, Walnuts OR Almonds (Use Whatever You Prefer, But Have 2 Cups)
Butter or spray a 24 x 12 (or smaller) foil pan with Pam and set aside.
Butter the sides of a heavy 2-qt saucepan. Melt the butter in the saucepan; add sugar, water, corn syrup and almond powder. Bring to a boil.
Clip candy thermometer to pan. Cook and stir constantly over medium heat until the temperature reaches 290 degrees (between soft crack and hard crack stage, depending on your thermometer). Mixture will turn somewhat darker, but be extra careful after 280 degrees to make sure it doesn’t scorch.
Pour mixture into foil pan. Let stand for 5 minutes. Sprinkle top with chocolate morsels. Let stand for 2 minutes until chocolate begins to melt. Spread chocolate, then sprinkle with nuts. Chill overnight, or until toffee becomes breakable.
Yield: 3 lbs.