In case you missed my guest post at So You Think You're Crafty back in December, here it is (in all its glory ... haha)
Every year since I can remember my mom makes and dips chocolates around Christmas time. My sister and I help out, but my mom is the real pro. Anyway, I decided that I should probably start to learn the trade myself, so I started with something easy. It's called Almond Toffee and today I'm going to teach you how to make it too. This is great to start with because there are no candy thermometers or beating. And it's a lot harder to mess up than something like caramels or fondant.
Now this toffee tastes great by itself, but we love it even more when it's dipped in dipping chocolate and rolled in (or sprinkled with) chopped, toasted almonds. It's kind of reminiscent of Almond Roca.
Candymaking by Ruth A. Kendrick and Pauline H. Atkinson. I invested in a copy of my own because it's really helpful. This is the book my mom has been using for the past 20-30 years of chocolate making and it's wonderful.
And here are the ingredient amounts:
1/2 cup light corn syrup
1/4 cup water
1 1/2 cups sugar
1 cup blanched almonds (slivered or chopped)
1 cup butter