Almond Butter Toffee
Not just to nibble on! Use it as a topping on ice cream, pudding or cheesecake.
- 1 cup - almonds, coarsely chopped and toasted
- 1 cup - Domino® Granulated Sugar
- 1/3 cup - Domino® Light Brown Sugar, packed
- 1 cup - butter or margarine
- 2 tbsp. - water
- 1/2 tsp. - baking soda
- 1/2 cup - semisweet chocolate pieces (3 ounces)
Spread half of nuts on a jellyroll pan. In medium saucepan, combine sugars, butter and water. Cook over medium heat, stirring constantly, until sugars dissolve, approximately 5 minutes. Raise heat to medium-high, and cook until mixture reaches 300°F on candy thermometer (hard crack stage). With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar crystals from side of pan. Swirl pan frequently so mixture does not burn. Stir in baking soda. Remove from heat; quickly and carefully pour into jellyroll pan. Sprinkle with chocolate; as chocolate melts, spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container.
Makes 1 3/4 pounds.