| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candy |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Almonds |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 1 |
c |
Chocolate chips |
INSTRUCTIONS
From: soar@banneker.stanford.edu (Sofia Martinez)
Date: Mon, 13 Dec 93 14:41:15 -0800
The best and the easiest I've tried: Chop the almonds and pour them into a
smallish (9" round) pan. Shake the pan so the almonds are spread evenly.
In a heavy 2 quart saucepan, mix the butter and sugar over medium heat.
Stir gently until the sugar is melted, then stir faster for about 5
minutes. Cook to hard crack stage. I usually know it's ready when the
mixture forms i into one lump. Pour the sugar and butter onto the nuts and
spread it evenly. Sprinkle the chocolate chips on top. Cover the pan. After
about 5 minutes the chips will have melted, and you can spread them evewnly
over the toffee. Cool and break into chunks. -sofia
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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