My adored late mother (sadly, she passed away on October 2), Sallie Gough, and I made this candy every Christmas, but it is indescribably buttery, silky, and crunchy any time of year…say, for a New Year’s Day party.
I made it this year for my annual Christmas, Channukah, Curry & Confections party–where it was a big hit (any leftover crumbles are divine over vegan ice cream)–and made a batch to leave with my father and sister before I left their home in Mississippi and returned to Virginia after Christmas.
1 pound butter/vegan butter
2 cups granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
8 to 12 ounces vegan dark or semi-sweet chocolate
3/4 cup or so sliced, slivered or finely chopped almonds
Butter a cookie sheet with shallow sides and set aside. In a saucepan with a heavy bottom over medium heat, bring butter and sugar to a simmer, stirring frequently. Whisk together water and corn syrup in a small cup and stir into butter and sugar mixture.
Attach candy thermometer to side of saucepan without letting the tip touch the bottom, and continue to cook mixture until it turns a golden amber color and registers about 300 degrees on the thermometer. You may have to cook it to 350 degrees to achieve the desired color.
Pour immediately onto cookie sheet and spread evenly. Allow to cool completely. Melt chocolate and spread over toffee. Sprinkle with nuts and store in refrigerator until cold. Break into pieces and return to refrigerator, covered.