Unleavened Recipes
Chocolate Almond Toffee
(thanks to Ken Swiger)
- 3/4 cup butter
- 1 cup brown sugar
- 3/4 cup chopped almonds
- 4 oz. Semi-sweet chocolate (grated fine)
- 1 tbsp oil
Line an 8 inch square baking dish with foil, oil and butter the foil. Put butter and sugar in a 2 quart glass or microwavable bowl. Microwave on high, uncovered, for 3 minutes. Beat with a whisk until smooth. Microwave uncovered on high for 4 more minutes.
Stir in 1/2 cup of almonds, microwave uncovered on high for 2 to 3 minutes more, or until the mixture thickens and forms a firm ball when tested in cold water. (Watch carefully the last 2 to 3 minutes because the sugar can burn quickly!) Whisk for a few seconds, then pour mixture into the foil lined pan. Sprinkle with grated chocolate, cover with plastic wrap and let chocolate melt for about 5 minutes.
Remove the plastic and spread the melted chocolate evenly over the toffee. Spread the remaining almonds evenly over chocolate. Allow chocolate to harden in a cool place. Remove foil and break toffee into pieces. Store in refrigerator in an air-tight container.
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