Pecan and Almond Chocolate Toffee



  1. Butter a 9x13x2 inch baking pan.
  2. In the bowl of a food processor, fitted with the metal blade, pulse the almonds until they are a fine powder. Remove the powdered almonds to a small bowl; set aside. In the bowl of a food processor, pulse the pecans for 1 or 2 seconds, or until they are coarsely chopped by not powdered. Set aside.
  3. Melt butter in a medium saucepan over low heat, once the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently until completely combined. Attach a candy thermometer onto the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.
  4. Meanwhile, in a medium bowl, toss the dark and milk chocolate pieces together.
  5. Once the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate and place the whole pan in the freezer for about 30 minutes.
  6. Remove the pan from the freezer and using a sharp knife, break the toffee into pieces.

Yields: 1 1/2 pounds

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