This is a recipe that has been in my binder since the 1980’s. After a few years away from it, we made more this year on Cookie Day, which is the day a dear friend and I do the bulk of our Christmas baking together. This is our 41st year doing this together.
3 cups almonds or pecans, chopped (divided in half)
1 lb butter
1/2 cup water
1/4 cup light corn syrup
2 1/2 cups sugar
1 lb chocolate
Butter a cookie sheet, cover with half of the nuts and set aside. In a heavy 3 quart saucepan, combine butter, water, sugar and syrup. Place on high heat and stir with a wooden spoon until mixture is combined and mixture comes to a boil. Reduce heat to low and do not stir further. Cook syrup to 290F (145 C) or soft crack stage (snaps in water). It will become brown instead of amber. Don’t be tempted to remove it from the heat early, or the toffee will not “snap”. Remove from heat and pour over nuts, spreading evenly. Cool. Spread with melted chocolate – press nuts into top. Cool and break into pieces.