For a special treat that goes great with coffee anytime, try this toffee…
1 cup unblanched whole almonds, toasted and coarsely chopped
3/4 cup semisweet chocolate pieces
3/4 cup milk chocolate pieces
1/3 cup white baking pieces
2 tablespoons malted milk powder
1 cup butter
1 cup sugar
3 tablespoons water
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and mil chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over misture in pan.
2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack state), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)
3. Remove from heat, remove thermometer. Pour misture quicly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).