Toffee

1 cup unsalted butter

1 1/2 cups sugar

3 tablespoons light corn syrup

3 tablespoons water

2 cups almonds, toasted and cut into smaller pieces

12 ounces tempered semisweet chocolate

 

Butter a large sheet pan.  Cover work area with parchment paper. 

Melt the butter over low heat, remove and add sugar, sugar, corn syrup, and 3 tablespoons water. Cook, stirring constantly until 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds.  Pour into sheet pan.

Before the candy hardens turn onto parchment.  Blot any butter with a damp paper towel.  Let dry.

Spread half the chocolate over candy, and sprinkle with half of the remaining almonds.  Refrigerate until firm, about 15 minutes.

Break candy into pieces.  Store in an airtight container for about one week. 

 

Temper Chocolate:

In a double boiler, melt coarsely chopped chocolate over a pot of simmering water. The chocolate should register 115 to 120 degrees.

Remove top (turn off heat) and let cool, stirring occasionally until it is about 81-85 degrees, chocolate will begin to set around the edges. 

Return the top to the double boiler for a short time until it's about 88-90 degrees, no hotter.