A long, long time ago in a land far away, I worked with the sweetest lady ever, Sandy. She was the best baker, too, and at Christmas we always had plenty of goodies in our office! This toffee is one of the many recipes I got from my dear friend, and it always feels like the holidays have arrived when I make this yummy treat.
Before you start cooking the toffee, unwrap all the chocolate bars and chop the almonds. I buy the already sliced almonds & then chop them up into almost dust!
Make sure you stir constantly & reach all the way to 300° (this step is important, Tonya!). Once you pour the toffee & set the chocolate bars on top (I've used both milk & dark and it is excellent both ways!), it will only take 30 seconds or so to melt, then I use a spatula to spread the chocolate all over the toffee.
Before you start cooking the toffee, unwrap all the chocolate bars and chop the almonds. I buy the already sliced almonds & then chop them up into almost dust!
Make sure you stir constantly & reach all the way to 300° (this step is important, Tonya!). Once you pour the toffee & set the chocolate bars on top (I've used both milk & dark and it is excellent both ways!), it will only take 30 seconds or so to melt, then I use a spatula to spread the chocolate all over the toffee. 1 1/3 cup sugar
3 tsp water
2 tsp corn syrup
1 cup butter
6 Hershey bars
almonds
Cook sugar, water, corn syrup and butter to 300°. Pour into buttered cookie sheet. Top with Hershey bars, spread when starts to melt. Top with chopped almonds. Enjoy!
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