This is a wonderful addition to a tray of holiday treats. In addition to cookies, I like to add a few bits of candy or fudge. This can be made with or without the nuts depending on your preference.
1 C unsalted butter
1 1/2 granulated sugar
1 1/2 Tbsp white corn syrup
1 C chopped almonds plus 1/2 cup very finely chopped almond (you can substitute your favorite nut)
12 oz milk chocolate or dark chocolate chips
Line a 15x 10 jelly roll pan with aluminum foil and coat with cooking spray. In a medium saucepan heat butter, sugar, and 2 Tbsp of water.
Cook mixture for around 12 to 14 minutes or until golden brown the temperature should reach about 300 F Do not stir. Remove from heat .
Stir in one cup of the chopped almonds and quickly pour mixture onto the prepared pan and spread evenly to the edges. Put pan on a wire rack and let cool for at least 30 minutes.
Melt 6 oz of the chocolate in the microwave for 50 seconds or use a double boiler and spread over cooled toffee and refrigerate for 40 minutes or until firm.
After toffee is set flip pan over and turn it out on to a piece of wax paper and remove foil, Microwave remaining chocolate for 1 minute and spread over toffee sprinkle the remaining 1/4 cup of almonds and refrigerate for 25 minutes or until set.
Store in an airtight container at room temperature for up to one month.
