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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325º. | 2. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes. | 3. Let Cool. | 4. Coarsely chop chocolate chips in food processor, pulsing on and off. | 5. Transfer to medium bowl. | 6. In same processor bowl, coarsely chop almonds, pulsing on and off. | 7. Add to chocolate chips, tossing to combine. | 8. Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan. | 9. In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat. | 10. Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºF on candy thermometer). | 11. At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle. | 12. Pour hot syrup evenly over nut mixture. | 13. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. | 14. Refrigerate until toffee is set and chocolate is firm, about 1-½ hours. | 15. Cut into squares or irregular pieces. | 16. Store in a tightly covered container in refrigerator up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	2	cups	sliced	3854.24	0.0	0.0	436.0
milk chocolate chip	12	ounces	semi-sweet	302.6	0.0	67.32	1.7
butter	1	cup	cut	1368.0	62.856	42.744	115.2
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.