Recipe: Mrs. Lenhardt's Chocolate Almond Toffee

MRS. LENHARDT'S CHOCOLATE ALMOND TOFFEE

2 1/4 cups granulated sugar
8 ounces (2 sticks) unsalted butter, cut into 1 tablespoon pieces
1/2 cup water
2 tablespoons light corn syrup
2 cups whole almonds, toasted, each cut in half, divided use
4 ounces semisweet baking chocolate, melted

Combine the sugar, butter, 1/2 cup water and the corn syrup in a large saucepan over medium heat. Stir to dissolve the sugar and melt the butter. Bring to a boil, stirring only once or twice to prevent sticking and burning (frequent stirring causes the toffee to crystallize), and continue to cook until the mixture reaches a temperature of 360 degrees F and becomes dark caramel in color, about 12 minutes. Use a thermometer for an accurate temperature reading of the mixture.

Remove from the heat and wait about 10 seconds for the bubbles in the mixture to dissipate, then use a heat-resistant silicone spatula to fold in 1 cup of the almonds.

Pour the mixture into a baking sheet with sides, and use the spatula to spread the mixture evenly. Cool the toffee at room temperature for 10 minutes, then refrigerate for 20 minutes.

Remove the toffee from the refrigerator. Use an offset spatula to spread the melted chocolate over the surface of the toffee, then sprinkle the remaining 1 cup of almond pieces on top.

Chocolate almond toffee can be stored for two to three weeks at room temperature in a tightly sealed plastic container; the shininess of the chocolate will diminish over time, but the toffee will still be delicious. You may also freeze the toffee; thaw at room temperature before eating.

Makes 2 1/2 pounds
Source: I'm Dreaming of a Chocolate Christmas by Marcel Desaulniers