Prep: 15 minutes plus cooling
Cook: 10 minutes • Serves: 18
1 cup PICS granulated sugar
1 cup PICS unsalted butter (2 sticks)
1 teaspoon almond extract
1/4 teaspoon fine sea salt
1 cup dark chocolate chips
1/4 cup chopped Market 32 roasted unsalted almonds
1/4 cup chopped Market 32 roasted unsalted cashews
1/4 cup coarsely crushed PICS mini pretzels
1.Line rimmed baking pan with parchment paper; spray with cooking spray. In medium saucepan, cook sugar and butter over medium heat 10 minutes or until golden brown, whisking frequently. Remove from heat; whisk in almond extract and salt.
2.Pour sugar mixture onto prepared pan; sprinkle with chocolate chips and let stand 2 minutes. Spread chocolate chips over toffee with offset spatula; sprinkle with almonds, cashews and pretzels. Cool toffee completely.
3.Break toffee into 2-inch pieces; store between layers of parchment paper in an airtight container for up to 2 weeks. Makes about 36 pieces.
Approximate nutritional values per serving (2 pieces):
233 Calories, 16g Fat (9g Saturated), 27mg Cholesterol,
48mg Sodium, 21g Carbohydrates, 1g Fiber, 17g Sugars, 2g Protein