This is another one of my favorite things that my mom makes every single year.  It is the best toffee in the entire world.  She has been making this recipes since 1986, so 25 years.  It is so worth it. You might want to have an extra person in the kitchen to make this, the stirring can get tiring.


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2 cups of butter

2 cups of sugar

2 cups of finely chopped almonds, toasted and divided

1 pound of milk chocolate

Candy Thermometer


In a large pot melt your 2 cups of butter; add sugar and cook over medium-high heat until mixture comes to a boil.


Reduce heat to medium and boil mixture for 5 minutes, STIRRING FREQUENTLY.  Add 1 cup of finely chopped almonds that you already toasted.


Stirring constantly until your mixture reaches hard crack on your candy thermometer (300 degrees).


Remove from heat, and immediately pour onto two buttered aluminum foil-covered cookie sheets, spreading with a metal spoon to about 1/4 inch thickness. Let cool until candy is hard.


Melt chocolate slowly in the microwave.  You want to do it in sections of 15-20 seconds so that the chocolate doesn’t get lumpy and burned.  Spread a thin layer of chocolate over the cooled candy.  Sprinkle part of your cup of almonds over the melted chocolate while it is still wet.


My mom always flips the sheet and does the chocolate and almonds on the other side too.  Then she breaks it into large slabs.  Your friends will love it and you won’t stop eating it!