Follow these steps for perfect results
butter
sugar
semi-sweet chocolate
German chocolate
chopped almonds
toasted
Lightly butter an 11 x 15-inch sheet.
Combine butter and sugar in a 4-quart saucepan.
Cook over medium heat, beating hard until mixture boils.
Cover with tight lid; cook 3 minutes.
Remove lid and stir occasionally until it reaches 290°F on a candy thermometer.
Add about 1/4 cup of the toasted almonds.
Pour into a buttered pan.
Set on a flat surface to cool for 30 minutes.
Refrigerate for 15 minutes while chocolate melts.
Melt chocolate (either over boiling water in a double boiler or in the microwave oven).
Spread melted chocolate evenly over the toffee.
Sprinkle with the remaining toasted almonds.
Let the chocolate set completely before breaking into pieces.
Expert advice for the best results
Use a heavy-bottomed saucepan to prevent scorching.
Stir constantly while cooking toffee to ensure even cooking.
Toast almonds carefully to avoid burning.
Everything you need to know before you start
15 minutes
Yes, can be made several days in advance.
Break into rustic pieces and arrange on a platter.
Serve as an after-dinner treat.
Package in small bags for gifting.
Pairs well with chocolate and toffee flavors.
Discover the story behind this recipe
Traditional confection often enjoyed during holidays.
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