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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.

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  • In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.

  • Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.

  • Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.

  • Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.

  • Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

Cook's Notes

For 12 ounces tempered chocolate, melt coarsely chopped semisweet chocolate in the top of a double boiler over simmering water until it registers 115 degrees to 120 degrees on an instant-read thermometer. Remove bowl from water. Let cool, stirring occasionally, until chocolate reaches 82 degrees to 86 degrees on an instant-read thermometer. At this point, it will begin to set around the bowl's edges. Return to the pot of hot, but no longer simmering, water for a few seconds at a time until it reaches 88 degrees to 91 degrees. Do not let chocolate become hotter than 91 degrees.

Reviews (9)

200 Ratings
  • 5 star values: 28
  • 4 star values: 34
  • 3 star values: 82
  • 2 star values: 42
  • 1 star values: 14
Rating: Unrated
02/14/2013
lOVE THIS STUFF!
Rating: Unrated
12/19/2010
@ ChirisSpendalot - The che's name is Nick Malgieri. He has a number of cookbooks. Happy Holidays!
Rating: Unrated
12/06/2010
I believe to temper chocolate you simply melt in a double boiler while stirring until comletely melted. When making this, be sure you cook the toffee mixture to 300degrees or it will not harden.
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Rating: Unrated
12/06/2010
I believe to temper chocolate you simply melt in a double boiler while stirring until comletely melted. When making this, be sure you cook the toffee mixture to 300degrees or it will not harden.
Rating: Unrated
12/03/2010
How do you temper chocolate and also would like Chef name and book info that was on the show 12-3-10.
Rating: Unrated
12/03/2010
Does anyone remember the Chefs Name who made this Candy With Martha? I was trying to look for his Chocolate Book and Cookie Book. She doesn't have his name listed with the recipe. If anyone knows who he is let me know Thank You And I Hope You Have a Nice Day :) And Happy Holidays Everyone.
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Rating: Unrated
12/22/2008
Very impressed with this recipe. Turns out just like the English Toffee you buy at the chocolate store. Use medium heat when cooking on the stove. It does take about 10-15 minutes minutes for the syrup to reach 300 degrees, but the wait is totally worth it. I chopped the almonds in the mini food processor to make things easier. A Silpat works well to instead of parchment paper. I only topped the chocolate with almonds on one side and still turned out great. A must try recipie !!
Rating: Unrated
10/18/2008
This is the first time I've tried to make toffee and am so impressed with the results!! I left the nuts out as sister is allergic but put the chocolate on top and it tastes like a dime bar! I can't wait to give this to family and friends!
Rating: Unrated
03/10/2008
Best cady ever...I found that it wa easier to work with the back side of the toffee if you refrigerate the candy after you spread first side with chocolate and almonds this sets the first side and keeps chocolate from sticking to parchment paper.