- 1/2 cup Mezzetta® Imported Spanish Queen Martini Olives
- 3/4 cup sugar
- 1/4 cup water
- 1 tbsp butter
- 1 cup whole almonds, toasted
Slice the Mezzetta® Imported Spanish Queen Martini Olives into thin rings, place on a baking sheet and dry in a low-temp oven (175°F) for 1 hour.
Place the sugar, water and butter into a pot and cook until it is golden brown in color.
Stir in the almonds and Mezzetta® Imported Spanish Queen Martini Olives and spread onto a lightly oiled sheet of aluminum foil.
Allow the toffee to harden, about 20 minutes, and then roughly chop.
Serve with Lemon Semifreddo or enjoy it just the way it is!