Almond Toffee recipe
1 cup of butter.
1 cup of sugar.
1 tablespoon of water.
1 tablespoon of light corn syrup.
1 cup of almonds, blanched, slivered.
½ lb of milk chocolate, broken into pieces.
½ cup of almonds, chopped or sliced.
In a saucepan, melt the butter, sugar, water, syrup, and 1 cup of blanched slivered almonds over medium heat. Increase heat to high.
Cook and stir for about 5 minutes until the mixture is brown and steamy.
Pour into an ungreased 9*13 non-stick pan; spread to cover bottom.
Spread the chocolate pieces over top and use a knife to spread the chocolate as it melts.
Sprinkle with the ½ cup of chopped or sliced almonds.
Refrigerate 1 hour and break into pieces.