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Difficulty: Easy
Rating:
No Rating
Provided By: Sarah |
1 cup butter
1 1/3 cup sugar
1 Tb. light corn syrup
3 Tb. h20
2 1/2 cups toasted almonds bits, divided (I use 1 1/2 cups)
2 to 3 1.55-oz milk chocolate candy bars (or as much as you like) |
| Combine butter, sugar, corn syrup & h20 in a large heavy sauce pan. Heat, stirring until mixture reaches the hard-crack stage 300* on a candy thermometer. Remove from heat and stir in 1 cup of almonds. Spread in a well-greased 13” x 9” baking pan; cool. Melt choc. Bars. Turn cooled candy out onto waxed paper and spread with half the chocolate. Let set, turn over and spread with the other half of the chocolate. Sprinkle with remaining ½ cups nuts (or toffee bits) Chill until firm, break into pieces. |
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