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Preparation Time : 8
Cook Time : 150
Total Time : 158
3⁄4 cup slivered almonds
8ounces semi-sweet chocolate chips (equates to a little over 1/2 of a 12 oz. bag)
3⁄4 cup sliced almonds
In a large skillet, melt butter on med. high heat.
**Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
Add sugar and stir until dissolved into the butter.
Add water, pouring it all over the pan.
Bring to a full, frothy boil.
At full boil, cook 1 minute then add slivered almonds.
Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle.
As you stir, angle the handle of your spoon down as low as you can to have few air bubbles.
Cook this mixture until it is the color of the inverted peanut butter jar.
**Important** It will brown fast in the end, so don't let it get too dark).
Pour into a 9 X 13 pan. (you could use disposable aluminum pans also).
Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
Place on wax paper.
Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments.
Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
Lightly press down almonds to make sure they stick to the chocolate.
Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
Break into pieces after it has hardened and store in a covered container.
Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
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