Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter ((226g))
  • 1 cup margarine ((226g))
  • 2 cups granulated sugar ((445g))
  • ¼ teaspoon salt
  • 2 tablespoons light corn syrup ((50g))
  • 6 tablespoons water ((100g or 3½ oz))
  • 12 ounces milk chocolate chips
  • 1 cup ground almonds

Instruction

  • Line a large baking pan with parchment paper or lightly butter. Place the pan over a heatproof trivet and set aside.
  • Melt butter and margarine in a heavy 3-quart saucepan. Add the sugar, salt, corn syrup and water.
  • Cook over medium heat stirring constantly until the mixture comes to a rolling boil. Continue boiling and stirring for about 10 minutes. As the mixture turns a light caramel color, start turning down the heat in small increments to prevent scorching. Cook until the toffee reaches 310°F (hard crack stage) on a candy or instant-read thermometer.
  • Pour the mixture into the prepared pan and spread to an even layer. Once slightly set, gently dab the surface of the candy with clean paper towel to remove any pooled butter. This will help the chocolate adhere to the toffee. While the toffee is still very hot, sprinkle milk chocolate chips evenly over the surface. Once the chocolate chips are soft and melted, spread evenly on top of the candy then immediately sprinkle with ground almonds.
  • Cool completely and break into bite size pieces. Layer the toffee in an airtight container between pieces of wax or parchment paper.