Christmas Toffee

Total Time: 1 hr 47 mins Preparation Time: 10 mins Cook Time: 1 hr 37 mins

Ingredients

• 2 cups sliced almonds
• 12 ounces milk chocolate chips or 12 ounces semi-sweet chocolate chips
• 1 cup butter, cut into bits
• 1 1/2 cups packed light brown sugar

Recipe

• 1 preheat oven to 325º.
• 2 spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes.
• 3 let cool.
• 4 coarsely chop chocolate chips in food processor, pulsing on and off.
• 5 transfer to medium bowl.
• 6 in same processor bowl, coarsely chop almonds, pulsing on and off.
• 7 add to chocolate chips, tossing to combine.
• 8 spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
• 9 in a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat.
• 10 cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºf on candy thermometer).
• 11 at that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
• 12 pour hot syrup evenly over nut mixture.
• 13 top with remaining nut mixture, smoothing and pressing down gently with a spatula.
• 14 refrigerate until toffee is set and chocolate is firm, about 1-½ hours.
• 15 cut into squares or irregular pieces.
• 16 store in a tightly covered container in refrigerator up to 2 weeks.