Ingredients:
1 cup (2 sticks) butter
1 cup sugar
2/3 cup semisweet chocolate chips
1 package (8 ounces) sliced toasted almonds, coarsely chopped
Instructions:
Line an 8x8-inch pan with aluminum foil. Melt butter in a heavy-bottomed 1-quart saucepan over medium heat. Add sugar and cook for about 10 minutes, stirring constantly until color turns a creamy light tan. (Be careful not to burn the mixture.) Test by dropping a small amount into a cup of cold water. It should curl and harden when ready. Stir in 1/3 cup of nuts. Pour into the foil-lined pan, distribute evenly and cool.
Melt half of the chocolate in the top of a small double boiler. Spread melted chocolate over cooled toffee mixture and sprinkle with the remaining nuts. Allow chocolate to set at roomtemperature for several hours until completely hardened.
Invert candy onto another 8x8-inch pan and repeat the chocolate procedure for the reverse side. To serve, break candy into uneven, jagged shapes. This is very yummy!
A crunchy candy creation bestowed upon us by an Australian staff member, this down under delight is too easy to make and too good to be true. For variation, pour the toffee mixture over whole toasted nuts and eliminate the chocolate. This recipe makes a fine gift nestled in a decorative tin.
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