Description
The secret to Dorinda’s Chocolates’ Almond Butter Toffee is the 5lbs of butter that goes into making a single batch. The recipe is cooked to an ever-changing hard crack boil ranging from 280 to 300 degrees Fahrenheit. The molten toffee is then poured into a thin layer and topped with California sliced almonds. This addicting, crunchy, buttery, sweet, and salty piece of heaven will set your taste buds into a tantalizing dream and leave you craving more.
