How to make it

  • ***Cook time includes chilling time.***
  • Lightly grease 15 1/2" by 10 1/2" jelly-roll pan.
  • In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling. Stir in butter.
  • Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 to 310 degrees F (hard-crack stage), about 20 minutes. (Once temperature reaches 220 degrees F, it will rise quickly, so watch carefully.) Remove from heat.
  • Reserve 1/3 c. almonds. Stir remaining 1 2/3 c. almonds into hot syrup. Immediately pour hot mixture into prepared jelly-roll pan; working quickly, with two forks, spread mixture evenly. Cool candy completely in pan on wire rack.
  • Meanwhile, in heavy 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth. Remove from heat; cool slightly.
  • Lift out candy, in one piece, and place on cutting board. With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 c. almonds, gently pressing them into chocolate. Let stand until chocolate has set, about 1 hour.
  • Use sharp knife to help break hardened candy into pieces. Layer between waxed paper in airtight container. Store in refrigerator up to 1 month.

Reviews & Comments 5

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    " It was excellent "
    brianna ate it and said...
    Sounds delish. Thanks. 5555+++
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    " It was excellent "
    foodie4eva ate it and said...
    Yummy!! a 5 rating from me. :-)
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    " It was excellent "
    krumkake ate it and said...
    One of my all-time favorite candies - these are just too good to pass by. Thanks for sharing your recipe...Krum
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    " It was excellent "
    thegoldminer ate it and said...
    Hi, guess we are both lovers of toffee. I have posted two recipes and made another style over the weekend which I will post this week. This is addictive stuff and low in calories. Best. JJ
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    " It was excellent "
    lacrenshaw ate it and said...
    Yet another almost blessed confection. Thanks again, nat! 5 5 5 5
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