This recipe is an excellent treat for those times when you just need something sweet!

Almond Crunch Toffee

Ingredients

1-1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped

Directions

~Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

~In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water, and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally.

~Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for five minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.

~Sprinkle with coffee beans; press down lightly. Chill for one hour (or until chocolate is firm).

~In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer. Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.