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Foodgeek: |
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Rating: |
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Servings: |
3 pounds |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups butter or margarine
2 cups sugar
2 tbsp. light corn syrup
6 tbsp. water
1 cup almonds, blanched, slivered
1 pkg. (6 oz.) chocolate chips
2 tbsp. vegetable shortening
3/4 cup almonds, toasted, sliced
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Directions:
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Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to cool, stirring occasionally, until the mixture reaches the soft crack stage, (290°F on a candy thermometer). Pour the mixture into a greased 17x14-inch baking sheet (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins.
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