Tazmanian Toffee Crunch (Chocolate Almond Brittle)

A crunchy candy creation from an Australian staff member, this down-under delight is easy to make and too good to be true.
For variation, pour the toffee mixture over whole toasted nuts and eliminate the chocolate.
Makes a fine gift nestled in a tin.

1 cup (2 sticks) butter
1 cup sugar
2/3 cup semisweet chocolate chips
1 package (8 ounces) sliced toasted almonds, coarsely chopped

Line an 8x8-inch pan with aluminum foil.
Melt butter in a heavy-bottomed 1-quart saucepan over medium heat.
Add sugar and cook for about 10 minutes, stirring constantly until color turns a creamy light tan. (Be careful not to burn the mixture.) Test by dropping a small amount into a cup of cold water. It should curl and harden when ready.
Stir in 1/3 cup of nuts.
Pour into the foil-lined pan, distribute evenly and cool.
Melt half of the chocolate in the top of a small double boiler.
Spread melted chocolate over cooled toffee mixture and sprinkle with the remaining nuts. Allow chocolate to set at room temperature for several hours until completely hardened.
Invert candy onto another 8x8-inch pan and repeat the chocolate procedure for the reverse side.
To serve, break candy into uneven, jagged shapes.

Recipe Summary:
Yield: 1 3/4 pounds

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Mocha Pecan Pie
Gingered Pineapple Salsa With Toasted Coconut
Fruit Vinaigrette
Thai Peanut Sauce
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Eggs Monterey
Easy Hollandaise Sauce
Apricot-ginger Sauce
Wisconsin Beer Cheese Soup
Caribbean Chocolate Bananas

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns