First things first: This is one recipe that I’ve made in the past. It’s one of my go-tos for my Annual Christmas Baking Jag, and it is fucking excellent. That’s all that needs to be said here.
A caveat before we get started: This recipe takes both patience and nerves of steel to make. Don’t raise your eyebrows at me—this recipe is not for the faint of heart. If you’re a chickenshit, then don’t even bother trying this one because your failure is already assured.
Also, I know it says to use a Hershey bar in this recipe, but that’s because this is your basic Midwestern, mid-century recipe when Hershey was considered the pinnacle of the chocolate spectrum in this country. I know better, so I used Lindt milk chocolate instead.
Here’s what you’ll need:
1 Lb. Butter
1 Cup Sugar
1 Cup Almonds, sliced or slivered
1 Lg. Hershey Bar
½ Cup Nuts, chopped
Cook butter, sugar and almonds over medium heat, stirring constantly until hard crack stage (310 degrees on a thermometer).
You need a candy thermometer when making this recipe because getting it to the correct temperature is absolutely critical for success. This is where stoutness of heart comes in. There will be several stages along the way in which the mixture changes texture and color, and you’ll think to yourself, “I need to take this off the heat now.” Do not do it. Face the fear and move forward. Just before the temperature reaches 310 degrees, the mixture is likely to start smoking as it turns into less of a liquid and into more of a gel. Now you’ll be screaming at yourself to stop, stop, for the love of God please STOP. Ignore those warning bells and keep marching, soldier. Glory is awarded to those who do great things.
Spread thinly on a buttered cookie sheet. Break up Hershey bar and place on hot toffee and spread as chocolate melts.
Sprinkle with chopped nuts.
When cool, break into pieces. Enjoy both this toffee and the widespread public adulation that is coming your way. The people wish to celebrate your bravery and who are you to stop them?