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Almond Toffee

(1 Votes)


  • 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

Butter a 15" x 10" jellyroll pan; set aside. In an electric frying pan, combine corn syrup, water and sugar. Set temp to 360F (180C). 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 temp. Break candy along scored lines. Store in airtight contauiner. Makes 1-1/2 pounds (about 35 pieces). VARIATION: Dip each piece in tempered dipping chocolate and roll in chopped almonds

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