Terrificly Topped Toffee

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Toasted almonds and rich chocolate cover these luscious homemade toffee pieces.


  • 1 c. unblanched whole almonds, toasted and coarsely chopped
  • 3/4 c. semi-sweet chocolate chip pieces
  • 3/4 c. milk chocolate pieces
  • 1/3 c. white baking pieces
  • 2 T instant malted milk powder
  • 1 c. butter
  • 1 c. sugar
  • 3 T water


  1. Line a 9×13-inch baking pan with foil, extending foil over the edges of pan.
  2. Combine chopped almonds and baking pieces in a bowl.
  3. Sprinkle half of mixture (about 1 1/2 c.) into bottom of pan.
  4. Sprinkle malted milk powder over mixture.
  5. Combine butter, sugar and water in a 2-quart heavy saucepan.
  6. Cook over medium heat to boiling, stirring to dissolve sugar.
  7. Clip a candy thermometer to side of pan.
  8. Cook, stirring frequently, until thermometer registers 290 F, soft crack stage (about 15 minutes).  Mixture should boil at a steady rate over entire surface. (Adjust heat as necessary so that mixture maintains a steady boil.)
  9. Remove from heat, remove thermometer.
  10. Quickly pour over nuts and chocolate pieces in pan.
  11. Immediately sprinkle remaining nut mixture over toffee.
  12. Cool for 1 hour before breaking into pieces.
  13. If necessary, chill about 15 minutes or until chocolate is firm.
*Makes about 2 lbs. (36 servings)

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