Heath candy bars are one of my favorites. Whenever we make the rare trip to Dairy Queen, my go-to is a Heath blizzard.
This is essentially a Heath candy bar, only easier to make. Instead of individual pieces of toffee dipped in chocolate, you spread out a layer of toffee, top with a layer of chocolate, then break into pieces. For this batch, I used sliced almonds instead of chopping them. It's not as pretty, but it's just as tasty. (You can chop, use slivered or sliced. Whatever you prefer or have on hand).
This is a re-post of this recipe. When I made it a few years ago for the first time, I didn't take any pictures. And I didn't know that it would become an annual tradition. Because I now make it every year at Christmas-time, this recipe bears repeating.
I have tried other toffee recipes that are a lot more finicky. This one has turned out every time. If you like to make Christmas candy, or if you'd like to start, try this one. I love it. It's a reliable recipe and it's definitely a keeper.
Almond Toffee
- Women of Great Taste
1 cup butter (no substitute)
1 1/3 cups granulated sugar
Pinch of salt
3 tablespoons water
1 tablespoon light corn syrup
1 cup coarsely chopped almonds, toasted
1 bar (7 ounces) milk chocolate
1/2 c & 1/4 c finely chopped almonds, toasted
Generously butter a half-sheet pan. In a heavy saucepan over medium high heat cook butter, sugar, salt, water and corn syrup to hard crack stage (290 degrees) stirring frequently with a wooden spoon. Immediately remove from heat and stir in 1/2 c almonds. Pour into prepared pan and spread mixture to the edges. Break chocolate bar on top of toffee. Once it softens and starts to melt, spread over toffee and sprinkle with 1/4 c almonds. Chill until chocolate is firm, about an hour. Break into pieces and store in an airtight container.
Makes 2 1/2 pounds
