| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1 1/4 |
c |
Butter (2 1/2 sticks) |
| 1 1/2 |
c |
Chopped blanched almonds, divided |
| 1 |
c |
Finely chopped walnuts, divided |
| 1 |
ts |
Rum extract |
| 4 |
oz |
Milk chocolate, broken into pieces |
INSTRUCTIONS
Butter a 15x10" jelly roll pan; set aside. Combine
sugar, salt, water and butter in a heavy 3-quart
saucepan. Heat to boiling on medium-high heat. Add
3/4 cup almonds and cook, stirring constantly, to hard
crack stage (300-310 degrees). Remove from heat.
Stir in remaining 3/4 cup almonds, 1/2 cup walnuts,
and rum extract, mixing only enough to combine. Very
quickly, pour into prepared pan. Spread evenly.
Place chocolate on warm toffee until melted. Spread
chocolate evenly over toffee. Sprinkle with remaining
1/2 cup walnuts. Cool; break into pieces.
Makes: 50 pieces From: Jackie Olden Newsletter Posted
by: Debbie Carlson - Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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