Almond Crunch Toffee Recipe

Directions Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240degrees (soft-ball stage), stirring occasionally. Stir in almonds. Cook until candy thermometer reads 300degrees (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm. Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container. Yield: about 2 pounds. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212degrees. Adjust your recipe temperature up or down based on your test. Originally published as Almond Crunch Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p82