| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garden1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Butter – (2 sticks); cut into pieces |
| 1 |
c |
Dark brown sugar -; (tightly packed) |
| 2 |
tb |
Water |
| 1 |
c |
Almonds; finely chopped |
| 3/4 |
c |
Semisweet chocolate chips |
|
|
Or coarsely grated squares |
INSTRUCTIONS
Combine the butter, brown sugar and water in a large bowl. Microwave
on high for five minutes or until the sugar is dissolved. Add a
half-cup of almonds and whisk well. Microwave on high for five more
minutes or until the hard crack stage (290 to 300 degrees on a candy
thermometer). Immediately pour the mixture onto a buttered, 16-inch
length of heavy-duty aluminum foil. Sprinkle the chocolate over the
top. As the chocolate melts, spread it evenly over the top of the
toffee. Sprinkle the remaining almonds over the melted chocolate. Set
the toffee aside to cool to room temperature, until the chocolate is
firm, about 30 minutes. The candy can also be placed in the
refrigerator or freezer to cool and set. Break the toffee into pieces
and serve it or store it at room temperature in an airtight container
for several weeks.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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