Today over on my Movieholic and Bibliophile blog I reviewed Sammi Carter's Candy Apple Dead which came with a few recipes. I made the Divine Almond Toffee from the book and it was surprisingly good! I've never been that fond of toffee but I can't seem to stop eating this stuff so be warned!
Divine Almond Toffee
2 cups packed brown sugar
1 cup butter
¼ cup water
1 tablespoon vanilla extract
½ teaspoon baking soda
12 ounces chocolate chips
1-½ cup sliced toasted almonds, coarsely chopped
Lightly grease a 10x15- inch baking sheet and set it aside. In a large heavy saucepan, combine the brown sugar, butter, and water and bring slowly to a boil, stirring occasionally to prevent burning.
Insert a candy thermometer and cook until the mixture reaches 285 degrees F (soft-crack stage).
Remove from heat and quickly stir in vanilla and baking soda.
Immediately pour the hot mixture onto the greased baking sheet.
Sprinkle the chocolate chips over the hot toffee. Let the whole thing sit for 5 minutes, then spread the chocolate evenly over the surface of the toffee with a spatula. Sprinkle the nuts evenly over the top.
Cool completely. Break the hardened toffee into pieces and store in an airtight container (I've been keeping mine in the fridge too).
Makes about 1-½ pounds