5 cups granulated sugar
1 cup water
2 1/2 pounds (10 sticks) sweet cream butter
2 cups whole, shelled almonds
24 ounces semisweet or milk chocolate bars or chips (for coating)
3 cups almonds, ground
Grease two 9 x 13-inch baking pans with vegetable oil.
Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer.
Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown.
Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee.
Remove toffee onto wax paper or parchment paper.
Melt chocolate in a double boiler.
Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds.
Repeat on underside of toffee.
Makes about 3 pounds.
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