One weekend while at my friend Anne’s home in Mantoloking, she mentioned that we would make Almond Toffee Crunch to then pack in red and white striped boxes as party favors for a cocktail party we were having the following week for our ex.expat group. We made three batches before breaking it into pieces, boxing and tying with red ribbon!

Anne had learned how to make the toffee from her friend Kathy when living in Hong Kong.

Anne’s Amazing Almond Toffee Crunch

1 cup (2 sticks) salted butter
1 cup granulated sugar
3 tablespoons water
1 heaping cup slivered almonds
1/2 cup ground almonds (NB: can make in a food processor)
6 (1.55) Hershey milk chocolate bars, unwrapped.

Grease a rimmed baking sheet with butter; line another baking sheet with parchment paper.

Melt butter in a 2-quart saucepan over medium heat, add the sugar, water and the heaping cup of slivered almonds. Stir with a wooden spoon over medium-high heat for 8 to 10 minutes. The color of the mixture will change as you can see in the photo. When caramel-colored, pour onto greased cookie sheet.

Place three unwrapped Hershey bars on top of the hot candy and allow chocolate to melt. (To assist in the melting, top the one cookie sheet with another for a minute or two.) Using a rubber spatula, spread the melted chocolate evenly over the surface. Sprinkle with the ground almonds.

Using a metal spatula to gently begin to release the candy from the sheet pan while holding it over the parchment-lined one. Place three unwrapped Hershey bars on top of the hot candy and again allow the chocolate to melt; spread evenly and sprinkle with ground almonds.

Let cool, break into pieces. Store in airtight tins.

If it’s not all consumed, the toffee will keep at room temperature for ~two weeks; for longer storage freeze.

Makes about 1 1/2 pounds of toffee

Had to also share the amazing sunset we got to view while making candy!