- 3/4 c. sugar
- 1/4 c. water
- 1 Tbsp butter
- 1 c. whole almonds (toasted)
- 1/2 c. Mezzetta® Martini Olives
- *Calculated ingredients may not always be as accurate as the original recipe.
Slice the olives into thin rings, place on a baking sheet and dry in a low-temp oven (175 degrees) 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 olives and spread on to 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!