| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | English | Ethnic, Candies | 10 | Servings |
INGREDIENTS
| 2 | c | Butter Or Regular Margarine |
| 2 | c | Sugar |
| 2 | tb | Light Corn Syrup; Karo |
| 6 | tb | Water |
| 1 | c | Almonds; Blanched, Slivered |
| 6 | oz | Chocolate Chips; Semi-sweet |
| 2 | tb | Vegetable Shortening |
| 3/4 | c | Almonds; Toasted, Sliced |
INSTRUCTIONS
Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to coo, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins. Makes 3 lbs of candy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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