Microwave Almond Toffee

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  • 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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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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.