½ c. sliced almonds
1 c. butter
1 c. granulated sugar
⅓ c. packed brown sugar
2 T. water
½ tsp. Baking soda
16 oz. white chocolate candy coating
½ c. granulated sugar
1 T. cinnamon
Preheat the oven to 350 degrees. Spread sliced almonds out on a baking sheet and bake for 9 minutes. Be careful not to let them burn. Cool and chop.
Line a separate baking sheet with parchment paper and spray with cooking spray. Sprinkle chopped almonds evenly onto parchment paper.
Melt butter in a saucepan over medium-high heat. Once melted, add water, granulated sugar and brown sugar. Bring to a boil and stir constantly until your candy thermometer reaches the hard crack stage of 300 degrees F.
Remove from heat and stir in baking soda. Immediately pour toffee over the sliced almonds onto the baking sheet. Using a greased spatula, spread toffee evenly. It will harden quickly so work fast!
If you would like to cut your toffee into squares, use a greased knife and score before toffee completely hardens. Otherwise you can wait for the toffee to harden and then break into random pieces.
Melt white chocolate in a bowl. In a separate bowl combine ½ c. granulated sugar and cinnamon. Coat each toffee piece in white chocolate and then sprinkle all sides with cinnamon/sugar mixture. Set pieces on a cooling rack until completely cooled.
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