| Recipe: |
1 c. chopped toasted almonds
¾ c. brown sugar
½ c. butter
1 T. light corn syrup*
½ c. chocolate chips
Put almonds in bottom of METAL baking pan.
Put brown sugar, butter, and corn syrup in 2 quart saucepan. Boil gently, stirring constantly for about 7-9 minutes. Check that toffee will be crunchy by touching spoon to metal measuring cup. Let cool and test for crunch. When you have crunch, pour over almonds. Spread with spatula. Sprinkle chocolate chips over top and cover so they melt. Spread over toffee. Refrigerate. Break into bite-sized pieces using your hands. Store in fridge.
* The corn syrup is a new addition that helps assure that the finished toffee will not re-granulate (and have a texture like packed brown sugar)... a problem I've had the past few years. Having a small amount of a different sugar molecule present thwarts the re-formation of brown sugar crystals. Science rocks!!
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