Shelly's Recipe

ALMOND TOFFEE

Category: Candy

1/2 cup light corn syrup
1/4 cup water
1 1/2 cups sugar
1 cup blanched almonds, sliced or chopped
1 cup butter, do not substitute

Butter a 15 x 10 inch jellyroll pan; set aside. In an electric frying pan, combine corn syrup, water and sugar. Set temperature to 360 degrees F. Stirring constantly with a wooden spoon, bring mixture to a boil. Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan.

As candy begins to set, score lines with a heavy knife. Allow candy to cool completely at room temperature. Break candy along scored lines. Store in airtight container. Makes 1 1/2 pounds (about 35 pieces). Variation: Dip each piece into tempered dipping chocolate and roll in chopped almonds.