Buttery Toffee with Almonds and Chocolate

• Vegetarian
• Gluten free

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 6 (1.55 oz milk chocolate bars
  • 1 cup Granulated sugar

• Nuts & Seeds

  • 1 1/2 cup Almonds, toasted

• Dairy

  • 1 cup Land o' lakes unsalted butter

• Liquids

  • 1/4 cup Water

Found on thenovicechefblog.com

Ingredients

• 1 cup Land O Lakes® Unsalted Butter (2 sticks)
• 1 cup granulated sugar
• 1/4 cup water
• 1 tablespoon molasses
• 1 1/2 cup chopped toasted almonds, divided
• 6 1.55 oz. milk chocolate bars, unwrapped

Directions

• Line a 9x13 inch cookie sheet (You can use a 9x13 cake pan too.) with waxed paper. Set aside. In a nonstick medium saucepan, mix together Land O Lakes® Butter, sugar, water and molasses. Bring mixture to a slow boil, stirring with a wooden or silicone spoon. Do not use a whisk, as overstirring will ruin the toffee and make it separate. Attach candy thermometer and continue cooking until the thermometer reaches 295° F, stirring often to prevent burning or sticking. Slow and steady will win this race. I kept my burner at medium-low heat, with a steady, slow boil, and it took me 20 minutes. If you try turning up the heat to speed it up, it will burn before it reaches the correct temperature. As soon as you reach 295° F, remove the pan from the heat and set it on a hot pad. Stir in 1 cup of the almonds. Pour toffee mixture onto prepared pan. Lay unwrapped chocolate bars evenly on top of the toffee. Wait a few minutes to let the heat melt the chocolate and then, using a spatula, swirl melted chocolate to the edges of the candy. Sprinkle the remaining almonds along the top and gently press into the melted chocolate. Let candy cool and harden overnight, or speed up the cooling time by popping the pan in the fridge for 20 minutes. Break the candy into pieces and serve immediately or store in an airtight container for up to a week.