Microwave Almond Toffee

Makes 8 cups, approximately

Cook Time

23 to 27 minutes

Chill Time

30 to 60 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, divided

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.