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- 1 cup unblanched whole almonds, toasted and coarsely chopped
- 3/4 cup semisweet chocolate pieces
- 3/4 cup milk chocolate pieces
- 1/3 cup white baking pieces
- 2 tablespoons malted milk powder
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.
2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)
3. Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).
- Servings Per Recipe 36,
- cal. (kcal) 137,
- Fat, total (g) 10,
- chol. (mg) 16,
- sat. fat (g) 5,
- carb. (g) 12,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 2,
- vit. A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- sodium (mg) 65,
- Potassium (mg) 57,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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