Toffe Butter Crunch Recipe

This recipe (aka homemade Almond Roca) is for Nancy Fancy Pants... one of Susie's sisters. She was kind enough to request it.

1 c coarsely chopped toasted almonds
2 c butter (real stuff only!)
2 c sugar
2 T light corn syrup
6 T water
1 1/2 c milk chocolate pieces
1 c finely chopped toasted almonds

I use a non-stick jelly roll pan for this. You can also use a 13x9x2 inch baking pan lined with foil. Sprinkle coarsely chopped nuts in pan. Butter sides of heavy 2-quart saucepan. Melt butter in saucepan. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook and stir over medium heat to 290 degrees F, soft crack stage (about 15 minutes). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat and remove thermometer. Pour mixture into prepared pan. Let stand for five minutes or until firm; sprinkle with chocolate pieces. Let stand 1-2 minutes and then spread chocolate over mixture. Sprinkle with finely chopped nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 3 pounds.

Enjoy!