| 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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