Bonnie Ward Strauss Makes Chocolate Swirl Almond Toffee

Bring all your favorite flavors into one dessert! Southern Chef Bonnie Ward Strauss joined us with her recipe for Chocolate Swirl Almond Toffee.

CHOCOLATE SWIRL ALMOND TOFFEE

INGREDIENTS:

1 Cup Unsalted Butter

2 Tbsp. Light Corn Syrup

2 Tbsp. water

1 Cup Sugar

Pinch of Salt

1 Cup Chopped Almonds

TOPPING:

1/2 Cup Semi-Sweet Chocolate Chips

1/2 Cup Vanilla or White Chocolate Chips

MAKE IT:

Line a 15 x 10 x 1-inch baking pan with foil. Butter the foil.

In a heavy 2-quart saucepan, combine butter, corn syrup, water, and sugar.

Cook over medium heat until sugar dissolves and mixture boils, stirring

constantly.

Using a candy thermometer, continue cooking to 290 degrees F. (soft-cracked stage), stirring occasionally.

Remove from heat. Quickly stir in almonds.

Pour mixture into buttered foil-lined pan.

In a small bowl, combine chocolate and vanilla chips. Sprinkle chips over the hot toffee; let stand 2-3 minutes to soften.

With a knife, swirl the softened chips over the toffee.

Refrigerate until the chocolate is set.

Break into serving-size pieces.