Name: Christmas Toffee
Ingredients: 2 c Sliced almonds (about 8 oz); 12 oz Milk chocolate or semi-sweet chocolate chips (2 cups); 2 Sticks (8-oz) butter, cut into bits; 1 1/2 c Firmly packed light brown sugar

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	c	Sliced almonds (about 8 oz)
12	oz	Milk chocolate or semi-sweet chocolate chips (2 cups)
2		Sticks (8-oz) butter, cut into bits
1 1/2	c	Firmly packed light brown sugar

INSTRUCTIONS

from 365 Ways to Prepare for Christmas
Preheat oven to 325°.  Spread out almonds on a baking sheet and bake,
stirring occasionally, until lightly browned, 5 to 7 minutes.  Let cool.
Coarsely chop chocolate chips in food processor, pulsing on and off.
Transfer to a medium bowl.  In same processor bowl, coarsely chop almonds,
pulsing on and off.  Add to chocolate chips, tossing to combine.  Spread
half of mixture evenly over bottom of a well-greased 13-X9-inch baking pan.
In a heavy medium saucepan, bring butter and brown sugar to a boil,
stirring constantly, over medium heat. Cook 5-7 minutes, or until syrup in
light golden-brown and just reaches the hard crack stage (300°F on a candy
thermometer).  At that point, a bit of syrup, when dropped into a bowl of
ice water, should separate into threads that are hard and brittle.
Pour hot syrup evenly over nut mixture.  Top with remaining nut mixture,
smoothing and pressing down gently with a spatula.  Refrigerate until
toffee is set and chocolate is firm, about 1 1/2 hours. Cut into squares or
irregular pieces.  Store in a tightly covered container in refrigerator up
to 2 weeks.
Posted to EAT-L Digest 24 October 96
Date:    Fri, 25 Oct 1996 13:00:22 -0400
From:    Gloria Rodrigues <GRODRIGUES@AOL.COM>

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