Almond Toffee recipe
1/2 cup light corn syrup
1/4 cup water
1 1/2 cups granulated sugar
1 cup blanched almonds, sliced or chopped
1 cup (2 sticks) real butter
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.
