Is there any greater holiday treat than a melt-in-the-mouth buttery almond toffee? I think not! This delicious treat is rich and decadent and probably very very bad for you. But who can resist these tasty treats?
1. Place almonds in a baking pan. Bake in a 350° oven, shaking pan occasionally, until golden beneath skins, 10 – 12 minutes. When cool enough to handle, finely chop.
2. In a 5 – 6-qt pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown, 10 to 15 minutes.
3. Remove from heat and carefully stir in vanilla and half the almonds. 4. Meanwhile, take 6 ice trays and spray them with your favorite non-stick kitcehn spray.
5. Pour the toffee into the trays, filling them about half way with the mixture.
6. Set aside and let the toffee cool at room temperature for at least 30 minutes.
7. When the toffee is cooled, take a double boiler and carefully melt your chocolate until it is pourable. Don’t overheat it or it will be difficult to use.
8. Pour some of the chocolate over the cooled toffee in the ice trays. Place the trays in the fridge or freezer for a few minutes until the chocolate sets.
9. Remove from fridge and gently twist the ice trays so that the toffees pop out.
10. Carefully dunk the bottom of the toffees in the chocolate and set the set side down on baking trays coated with waxed paper.
11. Sprinkle the remaining almonds over the chocolate and set the trays in the frige for about 30 minutes until they are completely set.
These toffees should be kept in an air-tight container and will last up to a month, especially if kept chilled. They are great to make for a party or to give out as gifts for the holidays.