This candy has an awesome flavor surprise--not for the fainthearted.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
6 mins
cook:
30 mins
total:
36 mins
Yield:
1 1/4 lb.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a 3-qt. heavy saucepan over medium-low heat. Add granulated sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly. Attach candy thermometer to pan. Increase heat to medium; add chopped chipotle pepper and sauce. Cook, stirring often, at a gentle boil 10 minutes. Add almonds, and continue boiling and stirring for 10 minutes or until thermometer registers 290°.

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  • Remove from heat. Carefully pour candy onto a buttered jelly-roll pan; spread candy to 1/4" thickness. Sprinkle with chocolate morsels. Let stand 2 minutes or until chocolate melts; spread chocolate using an offset spatula. Cool until chocolate hardens. Break toffee into pieces.

Source

Christmas with Southern Living 2007

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