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Taste of Life: Chocolate-Topped Toffee With Almonds


By Paul Bodrogi




8 oz. sugar
2 oz. water
1 oz. corn syrup    
4 oz. butter
4 oz. chocolate chips, melted
1 oz. slivered almonds
teaspoon vanilla extract
Pinch of salt





Combine the sugar, water, and corn syrup, and cook on low until the sugar dissolves.

Raise the heat to medium-high, and cook without stirring until the mixtures reaches 280 degrees.

Add the butter and salt, and cook to 315 degrees.

Stir in the almonds and vanilla, and cook to 320 degrees.

Pour the mixture onto a lightly oiled pan.

When hardened, spread the melted chocolate on the flat side of the toffee.

Break into pieces, and enjoy.