Easy Christmas Toffee

• Gluten free

• Condiments

  • 3 tbsp Don victor honey

• Baking & Spices

  • 2 cups Milk chocolate chips
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Almonds, whole

• Dairy

  • 2 sticks Butter

• Desserts

  • 1 Candy melts, Green red, and white

Found on thefirstyearblog.com

Description

Ingredients

• 1 cup whole almonds, with skin on
• 2 sticks of butter
• 3/4 cup sugar
• 3 tbsp Don Victor Honey
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 cups milk chocolate chips (or one 12 oz package)
• Green, red, and white candy melts for drizzling

Directions

• Toast the almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). On foil-lined 9×13 inch baking sheet (or similar size), arrange almonds in a single layer. In a 2-quart saucepan combine the butter, sugar, Don Victor Honey, vanilla, and salt. Heat over medium to high heat, stirring [i]constantly[/i] until the butter is melted. Continue cooking and stirring for approximately 7 to 10 minutes until the mixture is the color of the brown skin of the almonds. It’s okay if it starts bubbling or slightly smoking, just stir continuously until it’s the color of the almond skin. Once it reaches that color, immediately pour the hot candy mixture evenly over the almonds. Immediately following, sprinkle the chocolate chips evenly over the hot toffee. Wait 1 minute for the chips to melt, then spread the melted chocolate until it is smooth over the toffee. Let the toffee cool on the pan in the fridge until the chocolate has set. Follow the directions on the candy melts for melting. Melt some of each color. Remove the toffee from the fridge and take turns drizzling each color over the toffee. I used squeeze bottles to drizzle mine, but you could use a spoon. Return the toffee to the fridge to set. Once set, about 30 minutes, break the toffee into pieces and store in a container. I like to keep mine in the fridge so the chocolate remains hard.