Divine Almond Toffee

From Candy Apple Dead
Sammi Carter

Ingredients:
2 cups packed brown sugar
1 cup butter
¼ cup water
1 tablespoon vanilla extract
½ teaspoon baking soda
12 ounces chocolate chips
1 ½ cup sliced toasted almonds, coarsely chopped

Lightly grease a 10 x 15-inch baking sheet and set it aside. In a large heavy saucepan, combine the brown sugar, butter, and water and bring slowly to a boil, stirring occasionally to prevent burning.
Insert a candy thermometer and cook until the mixture reaches 285°F (soft-crack stage).
Remove from heat and quickly stir in the vanilla and baking soda.
Immediately pour the hot mixture onto the greased baking sheet.
Sprinkle the chocolate chips over the hot toffee. Let the whole thing sit for 5 minutes, then spread the chocolate evenly over the surface of the toffee with a spatula. Sprinkle the nuts evenly over the top.
Cool completely. Break the hardened toffee into pieces and store in an airtight container.

Makes about 1 ½ pounds.

Candy Apple Dead
Sammi Carter

The new Candy Shop mystery series tastes so good, it's criminal.

Abby Shaw has returned to her hometown of Paradise, Colorado—leaving behind a career in corporate law and a cheating husband—to take over her aunt's candy shop, Divinity. But her sweet new life quickly turns sour when a fellow merchant dies in a fire. With all clues pointing to arson—and Abby's brother as the number one suspect—she must sink her teeth into finding the killer.

Old-fashioned candy recipes included!

(A Candy Shop Mystery)
Berkley (Prime Crime) , September 2005
Featuring: Abby Shaw
224 pages ISBN: 0425205320
Paperback
$5.99

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