Endstrom’s Almond Toffee
- 2 cups sugar
- 1 cup water
- 1 lb butter
- 1 1/2 large Hersey's choc bars
- 1 lb almonds ½ ground and ½ whole
- Melt chocolate in double boiler.
- Lightly butter 2 9”x13” baking pans.
- Fill sinks with cold water.
- Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
- Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
- Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan, and will pull away from the sides and bottom of the pan. (If candy starts to smoke, lift pan from burner rather than lowering the heat.)
- Pour into the two pans and set in cold water.
- Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
- Using your fingers, quickly flip over the candy (chocolate and almonds will now be on bottom of pan) – spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
- Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds around the world. Before the store began, Mr. Endstrom taught a candy making class for the county and gave out this recipe.