Butter Toffee

Yield: about 3 pounds

Ingredients

• 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

Instructions

1. Grease two 9 x 13-inch baking pans with vegetable oil.
2. 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.
3. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown.
4. Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee.
5. Remove toffee onto wax paper or parchment paper.
6. Melt chocolate in a double boiler.
7. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds.
8. Repeat on underside of toffee.