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Microwave Almond Toffee

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  • Yield: 8 cups, approximately
  • Prep Time: 0:10
  • Chill Time: 30 to 60 minutes
  • Cook Time: 23 to 27 minutes

Ingredients

  • 2-1/2 cups sugar
  • 1/2 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 teaspoon salt
  • 1 cup butter, cut into pieces
  • 1-1/2 cups finely chopped almonds, toasted
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips

Directions

  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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print image

Microwave Almond Toffee

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

Ingredients

  • 2-1/2 cups sugar
  • 1/2 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 teaspoon salt
  • 1 cup butter cut into pieces
  • 1-1/2 cups finely chopped almonds toasted
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips

Directions

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