| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 16 | Servings | ||
INGREDIENTS
| 1 | c | Almonds |
| 1/2 | c | Butter |
| 1 | c | Brown sugar |
| 1 | c | Chocolate chips |
INSTRUCTIONS
From: soar@banneker.stanford.edu (Sofia Martinez) Date: Mon, 13 Dec 93 14:41:15 -0800 The best and the easiest I've tried: Chop the almonds and pour them into a smallish (9" round) pan. Shake the pan so the almonds are spread evenly. In a heavy 2 quart saucepan, mix the butter and sugar over medium heat. Stir gently until the sugar is melted, then stir faster for about 5 minutes. Cook to hard crack stage. I usually know it's ready when the mixture forms i into one lump. Pour the sugar and butter onto the nuts and spread it evenly. Sprinkle the chocolate chips on top. Cover the pan. After about 5 minutes the chips will have melted, and you can spread them evewnly over the toffee. Cool and break into chunks. -sofia REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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