Toffee Almond Crunch Recipe

How to make it

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• ***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.