Joe’s Chocolate-Almond Burnt Toffee

1 cup sugar

2 sticks (1/2 pound) unsalted butter

1/2 cup slivered almonds

4-6 ounces semi-sweet chocolate

1/2 cup chopped pecans

Butter an 8 by 8-inch pan. Melt butter over medium heat in a heavy saucepan, add sugar and cook, stirring continuously, until mixture loses its grainy texture. Add almonds and continue to cook and stir. Don’t worry if the butter separates, mixtures will become thick and turn a deep amber color. It will then liquefy and being to smoke as it reaches the hard-crack stage (until mixture reaches hard-crack stage stage (320 degrees on candy thermometer). Immediately remove from heat and pour mixture into buttered pan.

Melt chocolate in microwave or in double boiler. Pour over toffee. Sprinkle pecans over chocolate and press in gently. Allow toffee to cool until chocolate is set. Turn out and break into bite-size pieces. Store in air-tight container at room temperature.

One thought on “Joe’s Chocolate-Almond Burnt Toffee

    Slow and Steady Wins The Race « Three Points Kitchen said:
    December 14, 2010 at 10:30 am

    […] candy maker and his patient nature was surely a factor in the success of his smooth fudge and  Joe’s Chocolate-Almond Burnt Toffee. He wouldn’t let anyone into the kitchen during his experiments and kept his recipes closely […]

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