Today's Case:

Almond Toffee

Re: almond toffee
From: Sally
Date: 11/28/2023, 7:37 AM
To: Phaedrus 

On 11/27/2023 7:22 PM, Sally wrote:

I am looking for an old recipe for Almond Toffee. This recipe made about 2 1/4 pounds.  

This recipe used 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar and 
1 tablespoon of Light corn syrup.  

The bottom part of this recipe is gone.  I do not know what the rest of the recipe has 
or what To do.   Can anyone help me?

Sally 

Hello Sally,

You say "The bottom part of this recipe is gone." Was this a clipping from a magazine or a newspaper? Or was it a handwritten recipe?

The below recipe has those same amounts of ingredients, but it is not an old recipe, what with using a microwave and non-stick spray. It may be an updated version of an old recipe.

Phaed

Almond Toffee Recipe

1 c. (2 sticks) unsalted butter, cut up
1 1/2 c. granulated sugar
1 T. light corn syrup
1 c. chopped almonds
1/4 c. finely chopped almonds
12 oz. milk chocolate bars, chopped, or milk chocolate chips
2 T. water

Line a 15x10x1 jelly roll pan with nonstick foil or foil coated with 
non stick spray. In a medium saucepan, heat butter, sugar, corn 
syrup and 2 T. water. Heat over medium heat to melt butter. 
Increase heat to medium high and insert candy thermometer.

Cook mixture about 12 minutes until golden brown and temp reaches 300º. 
Do not stir. Remove thermometer. Carefully stir in 1 c. chopped almonds.

Quickly pour toffee onto the prepared pan and spread to edges. 
Let stand in the pan on a wire rack for 30 min.

Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. 
Spread over the top of cooled toffee and refrigerate 20 min until firm.

Once bar is firm, flip over onto a sheet of waxed paper; remove foil. 
Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. 
Spread over toffee bar; sprinkle with 1/4 cup finely chopped almonds. 
Use the waxed paper to slide the bar back onto the baking sheet. 
Refrigerate 20 min more.

Once the chocolate is firm, break the bar into 2 1/2" pieces. 
Can store airtight at room temp up to 1 month.