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

Certainly God could with His Spirit instruct and justify those whom He would, but it has pleased His wisdom more to instruct and justify those who believe through the foolishness of preaching. The Word is the channel through which the Holy Spirit is given. [There are biblical passages] against those who hold the spoken word in contempt. The lips are the public reservoirs of the church. In them alone is kept the Word of God... Unless the Word is preached publicly, it slips away. The more it is preached, the more firmly it is retained. Reading it is not as profitable as hearing it, for the live voice teaches, exhorts, defends, and resists the spirit of error. Satan does not care a hoot for the written Word of God, but he flees at the speaking of the Word... This penetrates hearts and leads back those who stray.

Martin Luther

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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