Recipe : Grandma's Toffee

Grandma’s Toffee from Hilary Whiton

1 lb. Unsalted butter at room temperature
1 lb. Sugar (2 Cups)
1 lb. Almonds (3 Cups)
9oz. chocolate (I use more!)
Chopped Almonds

Put two cookie sheets into a 200 degree oven to warm.  In a dutch oven, melt butter over medium high to high heat.  Add sugar and almonds.  Stir occasionally.  It will be boiling.  After 10 minutes or so you should begin to hear the almonds “pop”.  It is usually ready at this point.  I use a candy thermometer and remove the candy from the heat at 302 degrees, which is “hard crack”.  Pour the toffee onto the heated cookie sheets and spread it as quickly as you can.  (TIP:  I put my cookie sheets over the sink, because the butter will pour off and make a mess of your counter.)  After the toffee cools completely, melt chocolate and spread it on top.  Sprinkle with the chopped almonds while the chocolate is still sticky.  Cool completely and break into pieces. 

Hilary Whiton