1 lb. of butter
1 lb. light brown sugar
32 ounces of sliced almonds
12 regular Hershey bars
Heat oven to 300 degrees to roast almonds in the pan
you will use for the candy. I knead them to break
them up some and smooth them out in pan. I roast
them while I am starting my candy for about 5-10 min.
After taking the pan out of the oven I take out of the
pan all but a thin layer of almonds and the rest go into
a bowl to add to the toffee topping…on top of the choc.
Bring butter and brown sugar to a boil (at this point I
add a handfull of almonds saved from the pan). I cook
at medium high on an electric range/med. gas. I use
the Taylor Thermometer and bring it to 283 degrees
removing immediately and pouring it over warm almonds
spreading evenly. Quickly cover with the Hershey bars
and smooth out then add the rest of the almonds and
lightly press all with a potato masher. After it cools
a little, I press with the potato masher again. Let it
set for 24 hours before cutting into pieces.
The secret to this recipe is to “wash the pot” as it
is cooking by dipping a rubber spatula (Pampered Chef
preferred as it can tolerate high heat) into a cup of water
and washing down the sides of the pot frequently…this
keeps the sugar from crystalizing on the sides.
This all sounds difficult but if you have your candy
unwrapped and stacked beside the pan where your
candy will be poured…it will take about 30 minutes.