Homemade Almond Toffee

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 2 cups Chocolate chips
  • 2 1/2 cups Granulated sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 cups Almonds

• Dairy

  • 2 cups Butter, salted

• Liquids

  • 1/2 cup Water

Found on joyfoodsunshine.com

Ingredients

• ½ cup water
• 2 ½ cups granulated sugar
• 2 cups (1 lb) salted butter
• ½ cup light corn syrup
• ¼ tsp sea salt
• 2 cups (16 oz) blanched, slivered almonds
• 1 tsp pure vanilla extract
• 2 cups chocolate chips

Directions

• Grease a large baking pan with butter, set aside.
• Grease one side of a spatula with butter, set aside.
• Add water, sugar, butter, corn syrup and sea salt into a large, deep saucepan or pot (4 quart minimum capacity). Heat over medium heat until the butter is melted.
• As soon as the butter is melted add the almonds.
• Continue cooking over medium heat, stirring constantly with a spatula (that can withstand high heat) for about 45 minutes.
• As it cooks, the mixture will bubble and begin to thicken. You must stir constantly (i.e. do not leave the stove for 45 minutes).
• You will know your toffee is done when a few things happen: *The toffee becomes firm enough to form a shape when stirred with the spatula. *The mixture turns a darker brown *The almonds turn darker brown *The best way to check if the candy is done is using a thermometer to be sure it has reached 265 to 270 degrees F.
• As soon as your toffee reaches 265 degrees F add the vanilla extract and mix thoroughly.
• Once the toffee is done, QUICKLY dump the mixture onto your buttered cookie sheet and spread it evenly with your buttered spatula.
• Pour the chocolate chips on top of the warm toffee. Let them sit for 5 minutes then spread evenly.
• Let the pan sit at room temperature for 24 hours or overnight.
• After 24 hours, break the toffee into pieces with your hands and enjoy!