Recipe for cooking butter toffee

Desserts to Go with Coffee and Tea :: Candies and Confections

Butter Toffee

5 c. sugar
1 c. water
2 1/2 lb. (10 sticks) sweet cream butter
2 c. whole, shelled almonds
24 oz. semisweet or milk chocolate bars or chips (for coating)
3 c. almonds, ground

Grease two 9 x 13-in. baking pans with vegetable oil.

Combine sugar and water in a 4-qt. saucepan. Cook over med. heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown.

Pour mixture into greased pans (mixture should be about 1/2 in. deep) and immerse pans in ice water to harden toffee. Remove toffee onto wax paper or parchment paper.

Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds. Repeat on underside of toffee.

Makes approximately about 3 lb..