Candy making is truly an art form. You have to be precise and pay close attention to it through the entire process or it will just bubble, boil and do its own thing! I guess you could say candy is kind of sensitive, it doesn’t like it when you turn your back on it!! But….. once you have mastered the techniques it produces something very special indeed! To be enjoyed by many! Butter Toffee is true to it’s name, it has a lot of butter in it! I think our Grandma’s knew best when they made us theses special, sugary treats just a few times a year!
1 ½ c. whole un-blanched almonds, (about 6oz.) divided
11 oz. milk chocolate, divided
2 sticks sweet butter
1 c. sugar
3 Tbl. cold water
Spread almonds in a pan and toast in 350° oven for about 10 minutes, shaking the pan occasionally. Cool nuts. Grind milk chocolate find in food processor; do not over process. Set aside. Chop nuts coarse in food processor. Sprinkle 1 cup nuts over bottom of greased 15x10x1inch jelly roll pan. Sprinkle 1 cup ground chocolate over nuts. Set aside. In a heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290° (soft-crack stage). Very quickly pour mixture over nuts and chocolate. Sprinkle remaining chocolate over toffee; top with remaining nuts. Chill and break into pieces.