Like many of my recipes, the source of this toffee recipe goes way back! Probably 30 years! Over the course of my travels while married to a Coast Guard officer – this recipe was shared with me. The only notation on the recipe card is “Karen” – THANK YOU KAREN! I don’t remember Karen, but what I do remember about this recipe is that I have made it dozens of times! I used to enter Christmas craft shows back in the mid to late 80s. I would enter many craft items, but TOFFEE was also a part of my entries. It was simple to make, and made a great “gift item” for those shopping for Christmas ideas! Gift bags of toffee were the most popular item at my booth! I think that toffee is considered a “challenging” candy item to make, so most people would prefer to buy it. I don’t really blame them, since toffee is a bit temperature sensitive! But actually – it’s not that hard to make! This recipe will make a half sheet pan.
Lets start with the recipe:
1 1/2 c granulated sugar
1 1/2 c light brown sugar
9 Tbsp water
3 Tbsp light corn syrup
1 1/2 lb salted butter
2 1/2 c sliced almonds
4 Hershey’s chocolate bars (individual size, broken into pieces)
Prepare half sheet pan, with parchment paper. Then spray with cooking spray. Top with 1 c sliced almonds. Set aside.
Into a large heavy pan (such as a dutch oven), add sugars, water, corn syrup, and butter. Bring to a boil over med heat, stirring occasionally. Boil for 35 to 40 min, to 300 degrees (hard crack stage).
Mixture will be VERY HOT! Carefully, pour over prepared pan. Spread with a rubber spatula to cover. Let sit for about 10 min, then sprinkle with chocolate bar pieces. Allow to melt, then spread over the toffee surface with a rubber spatula.
Sprinkle with remaining 1 1/2 c sliced almonds. Press lightly. Chill til set.
Break into bite sized pieces, using a sharp knife, and store in refrigerator for 2-3 weeks.
