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CHOCOLATE TOFFEE

Active Time : 45 minutes
Total Time : several hours
Serves : about 4 cups
INGREDIENTS
  • 1/2 cup slivered blanched almonds
  • 1/2 cup whole cashews
  • 1 tablespoon baking cocoa
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup hot water
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup dark chocolate chips
DIRECTIONS

In small bowl combine almonds, cashews and cocoa; set aside. In large saucepan over medium heat, combine sugar, corn syrup, water and salt; bring to a boil, stirring constantly, until sugar is dissolved.

Stir in nut mixture. Insert candy thermometer. Stirring constantly, bring to a boil; boil until mixture reaches 300°F or until a small amount of mixture dropped into cold water forms a ball.

Remove from heat; immediately stir in butter and baking soda. Pour onto a well greased large baking sheet. Using 2 forks pull mixture into a rectangle.

Drop chocolate chips onto hot toffee; let melt. Spread melted chocolate over toffee. Let cool completely (1-2 hours). Break into small pieces.