Chocolate-cashew Toffee

The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' - instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		December 19	1	Servings

INGREDIENTS

1 1/4	c	Firmly packed light brown
		sugar
1/4	c	Light corn syrup
5	T	Unsalted butter, cut into
		bits
1	T	Cider vinegar
1/4	c	Water
1	t	Vanilla
1	c	Semisweet chocolate chips
3/4	c	Finely chopped roasted and
		salted cashews

INSTRUCTIONS

In a heavy 2-quart saucepan combine the brown sugar, the corn syrup,
the butter, the vinegar, and the water, bring th mixture to a boil
over moderate heat, stirring and washing down any sugar crystals
clinging to the side with a brush dipped in cold water, until the
sugar is dissolved, and boil the syrup, undisturbed, until it is deep
golden and a candy thermometer 290F. Stir in the vanilla, pour the
mixture into a buttered 13- by 9-inch metal baking pan, tilting the
pan and spreading mixture with a wooden spoon, and let the toffee  cool
completely.  In the top of a double boiler set over barely simmering
water melt the  chocolate chips, stirring until the chocolate is
smooth, and spread  the chocolate evenly over the toffee. Sprinkle the
cashews evenly  over the chocolate, pressing them gently into it, and
chill the  confection for 30 minutes, or until the chocolate is firm.
With a  thin knife loosen the confection from the pan and, using the
knife as  a lever, remove it in one piece from the pan. Cut or break
the toffee  into serving pieces. The toffee keeps, separated by sheets
of wax  paper in an airtight container lined with wax paper, in a cool
dry  place for 2 weeks.  Makes about 1 1/2 pounds.  Gourmet December
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1752 Calories From Fat: 944 Total Fat: 111.9g Cholesterol: 241.9mg Sodium: 159.8mg Potassium: 304.4mg Carbohydrates: 174.8g Fiber: 9.9g Sugar: 68.2g Protein: 40.2g