2 sticks (1 cup) Real Butter
1 1/3 cups of Granulated Sugar
4 Tablespoons of Corn Syrup
4 Tablespoons of Water
(spread on baking sheet...about 275* for 30 minutes or so, turning every 10)
And a silicone baking sheet...or aluminum foil lined baking sheet
You also need a thick bottomed pan.
(not a copper bottom...they burn too fast)
You'll want to chop up those roasted almonds...
and have them ready to go before you start cooking the toffee.
have your silpats ready to go.
(a sauce pan is a bit small...but it still works!)
it will get quite thick, turn tan color and begin to smoke!
It's done!!! Remove from heat immediately!
Right on top of those yummy roasted almonds...and some plain on the other!
(they are better when allowed to sit a day before eating)
Dip in chocolate if desired!
perfect for a neighbor goodie tray!
This post published on Doodlecraft first