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Microwave Almond Toffee

Microwave Almond Toffee

Prep Time:  10 minutes
Cook Time:  23 to 27 minutes
Chill Time:  30 to 60 minutes
Yield:  8 cups, approximately

  • 2-1/2 cups sugar
  • 1/2 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, cut into pieces
  • 1-1/2 cups finely chopped almonds, toasted, divided
  • 2 teaspoons Spice Islands® Pure Vanilla Extract
  • 2 cups semi-sweet chocolate chips
  1. Grease a 15 x 10 x 1-inch baking pan (OR an 18 x 13 x 1-inch half sheet pan for thinner toffee) and heat-resistant spatula; set aside.

  2. Combine sugar, water, corn syrup, salt and butter in a 3-quart microwave-safe bowl.

  3. Microwave on HIGH (100%) 5 minutes; stir. Continue to microwave 18 to 22 minutes, stirring every 7 minutes, until mixture is a golden brown caramel color (300°F on a candy thermometer). Note: Cooking time may vary depending on microwave oven.

  4. Carefully remove from microwave; stir in 3/4 cup almonds and vanilla. Quickly pour mixture onto prepared cookie sheet; spread evenly with spatula. Cool 5 minutes.

  5. Sprinkle chocolate chips evenly over warm toffee; let stand 5 minutes or until chocolate is melted. Spread chocolate over brittle until smooth. Top with remaining 3/4 cup almonds.

  6. Let cool until chocolate is set. (TIP: Place in refrigerator for a few minutes to harden chocolate before removing from pan.) Gently twist pan to release toffee from pan, then break into pieces. Store in an airtight container.

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