posted by Emma 07-10-100 9:50 PM
Almond Toffee Bark
3/4 pound slivered almonds (about 2 3/4 cups)
2 sticks (1 cup) unsalted butter
1 cup sugar
6 tablespoons light corn syrup
12 ounces semisweet chocolate chips, optional
Preheat oven to 350°F. Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.
In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.
Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water. Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F., about 7 minutes.
Quickly stir in slivered almonds and immediately pour mixture into baking pan. With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips, if using. Let chips melt and with spatula spread chocolate evenly over toffee. Chill toffee at least 2 hours, and up to 2 weeks, covering tightly after 2 hours. Break into bite-size pieces.