Of all the Christmas candy I make, this is absolutely my favorite! There is something about toffee that I just love! With that said, this is the most time consuming to make. It takes constant attention, because you have to stir...and stir...and stir...and stir...get my point? There is no walking away for a second. So, pull a bar stool up to the stove and be ready to sit for a while. The end result is well worth it, though!
1 lb butter
1/4 cup light corn syrup
1/3 cup water
2 2/3 cup sugar
1 cup chopped almonds or pecans (I use almonds)
1 cup finely chopped almonds or pecans (I use almonds)
3 giant Hershey bars (melted in the microwave)
Melt butter, corn syrup and water over medium heat. Cook, stirring CONSTANTLY, until it reaches 280 degrees. **Note, I know all stoves are different. If it is boiling really hard, turn the heat down. It needs to boil, but not too hard. It is very easy to burn the toffee...again, that is experience talking!**
Keep stirring, stirring, stirring, stirring, stirring, stirring. Yes, you will think your arm is going to fall off. Switch arms and keep stirring!
When temperature is 280 degrees, add chopped almonds. Keep stirring, stirring, stirring, stirring...believe me, this takes a while. Cook until it is just a tad bit over 300 degrees.
Toffee at 280 degrees, ready for almonds to be added.
Toffee poured out, ready for melted Hershey's bars to be added.
Hershey's bar spread on top, waiting on ground almonds to be sprinkled over chocolate.
Almonds added, now it needs to be flipped over. Slip a table knife under the toffee, around all edges. Carefully lift up. Sometimes I can do it in one piece, and sometimes I can't.
I didn't get it flipped in one piece, but it will taste just fine. Not too pretty to look at. I don't know about you, but I made it to eat, not ogle over!
Wait for the chocolate to set, break into small pieces and store in air tight container (if it lasts that long!)
Most of all, ENJOY!
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