ALMOND CRUNCH TOFFEE
Steps:
- *Place sugar, butter and water in a sauce pan and with a medium heat melt together and stir. Increase heat to bring mixture to a slow boil. *Periodically wash down sugar crystals from the sides of the pan with a pastry brush dipped in water and stir occasionally with a wooden spoon. *Continue to boil until a candy thermometer inserted into the mixture reaches 310 degrees. Remove from heat and add the nuts. Stir to combine and then pour out the mixture onto a buttered cookie sheet and spread to about a 1 foot squar *If using chocolate chips, sprinkle them over the warm toffee and let it sit for a few minutes to melt. Spread with a knife when melted and then dust the top with chopped nuts. Let cool about 1 1/2 hours and break into pieces. If using bar chocolate, chop into small pieces and continue as with the chips or melt the chocolate and pour over the toffee and spread it out.
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