Simply Easy Buttery Toffee Recipes

Steps:

• Line a 15x10 inch baking pan with foil, extending over edges.
• In 3 qt saucepan, melt butter.
• Stir in sugar, corn syrup, and 1/3 cup WATER.
• Cook on med-hi to boiling, stirring gently, until sugar is dissolved.
• Clip on candy thermometer.
• Cook on med heat, stirring often, to 290 degrees.
• Remove thermometer.
• Spread in pan.
• Cool 5 minutes.
• Sprinkle with chocolate, let stand 2 minutes.
• Spread chocolate, top with nuts.
• Press nuts into chocolate.
• Cool until set.

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

Steps:

• Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
• Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
• Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
• Top with melted chocolate (and more almonds if you wish) and let cool some more.
• Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!