Almond Toffee



1 lb. of butter
1 lb. light brown sugar
32 ounces of sliced almonds
12 regular Hershey bars

Heat oven to 300 degrees to roast almonds in the pan you will use for the candy.  I knead them to break them up some and smooth them out in pan.  I roast them while I am starting my candy for about 5-10 min. After taking the pan out of the oven I take out of the pan all but a thin layer of almonds and the rest go into a bowl to add to the toffee topping…on top of the choc. Bring butter and brown sugar to a boil (at this point I add a handfull of almonds saved from the pan).  I cook at medium high on an electric range/med. gas.  I use the Taylor Thermometer and bring it to 283 degrees removing immediately and pouring it over warm almonds spreading evenly.  Quickly cover with the Hershey bars and smooth outthen add the rest of the almonds and lightly press all with a potato masher.  After it cools a little, I press with the potato masher again.  Let it set for 24 hours before cutting into pieces.

The secret to this recipe is to “wash the pot” as it is cooking by dipping a rubber spatula (Pampered Chef preferred, as it can tolerate high heat) into a cup of water and washing down the sides of the pot frequently…this keeps the sugar from crystalizing on the sides. This all sounds difficult but if you have your candy unwrapped and stacked beside the pan where your candy will be poured…it will take about 30 minutes.


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