This is the easiest candy to make and its delicious. So, if you are new to candy making, it is a great starter recipe. It is great to give as gifts at Christmas time, or really for any occasion. I made it because my Mom and sister were coming into town and I wanted them to have a yummy dessert to snack on. Serve with coffee, or as we did this weekend, a good red wine.
Just between us, a little trick my grandmother taught me, never make candy on a rainy day. It just doesn't turn out as well.
Ingredients:
16 oz. whole raw unsalted almonds (or other raw unsalted nuts of your choosing)
2 sticks butter
1 1/2 cups dark brown sugar
2 3.5 oz. bars of Milk Chocolate or Dark Chocolate
Directions:
Pour almond evenly onto a 13 X 9 inch jelly roll pan (i.e. a baking sheet with sides). Almonds should be scattered but next to each other and may not cover the entire pan. Melt butter in a medium sauce pan on medium high heat and add the brown sugar. Cook, stirring constantly, until temperature reaches about 270 degrees. If you do not have a candy thermometer, cook for about 5 minutes until the mixture is very thick and bubbling (mixture will also expand in size). Do not allow sugar to burn! Immediately pour the hot mixture over the almonds as evenly as possible (mixture is very difficult to spread once poured). Break up the chocolate bars into quarter sized pieces and scatter evenly on top of the hot toffee. Wait about 5 minutes, then spread the chocolate evenly with a spatula. Place in refrigerator to harden for approximately 30 minutes. Break into chunks and serve. Store in refrigerator for a longer shelf life.
This is also good with walnuts, peanuts, cashews or hazelnuts.
If you do not have chocolate bars, then you can use chocolate chips instead. I would recommend using milk chocolate chips. Scatter chips on the hot toffee until covered and spread according to the recipe after 5 minutes.
