Shelly's Recipe

BUTTER TOFFEE

Category: Candy

2 cups whole unblanched almonds (about 10 oz)
11 oz milk chocolate
1 cup butter (no substitutes)
1 cup sugar
3 tbsp water

Spread almonds in an ungreased baking pan and toast in a 350 for about 10 minutes, shaking pan occasionally. Cool.

Finely grind chocolate in a food processor (do not over process). Set aside. Coarsely chop almonds in food processor. Sprinkle 1 cup over bottom of a greased 15 x 10 x 1 inch baking pan. Sprinkle with ground chocolate. Set aside.

In a heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290 (soft-crack stage). Very quickly pour over chocolate and nuts. Sprinkle remaining chocolate over toffee; top with remaining nuts. Refrigerate and break into pieces. Store in an airtight container.
Yield: about 2 pounds.

Note: It is recommended to 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.