Ingredients

The following ingredients have 12 Servings
  • 1 cup salted butter
  • 1 cup sugar
  • 1 tbsp. corn syrup
  • 2 tbsp. water
  • 1/2 cup chopped toasted almonds
  • 1/2 cup ground toasted almonds
  • 1 1/2 cups milk chocolate chips

Instruction

  • Grease a 9x13" baking sheet with butter.
  • Melt the butter in a 2 quart saucepan over low heat. In a separate bowl, combine the corn syrup and water and stir to dissolve fully.
  • Turn the heat to medium and add the sugar, stirring constantly until sugar fully dissolves, about 3-5 minutes. Add the corn syrup and water mixture.
  • Turn the heat to medium high and continue stirring the mixture constantly until it reaches a temperature of 300 degrees.
  • Remove from heat and quickly mix in the chopped almonds. Pour the candy mixture on the greased baking sheet and let it spread out. It should be about 1/4" thick. Pick up the pan and shake gently back and forth to help the mixture more evenly.
  • Before it starts to cool too much, sprinkle the top with the chocolate chips and let them melt for 2-3 minutes. Spread the melted chocolate with a knife in an even layer over the buttercrunch. Then sprinkle the top with the ground nuts.
  • Then sprinkle the top with the ground nuts, lightly patting them into the chocolate.
  • Let the chocolate and butter toffee cool and use a knife to break into pieces. To speed up the cooling, I typically place it in the fridge for 15-20 minutes. Just be careful not to leave it in there too long or the chocolate will become too hard and separate from the toffee.
  • Store in an airtight container on the counter or in the fridge. It should be a cool place.