INGREDIENTS

INSTRUCTIONS

Directions; 1. Line a a15 x 10 x 1 inch baking pan with foil, extending
over edges 2. In a 3 quart saucepan melt butter. Stir in sugar, corn syrup,
and 1/3 cup water. Cook over medium-high heat to boiling, stirring till
sugar is dissolved. Avoid splashing onto sides of pan.  Clip candy
thermometer to pan.  Be sure bulb is well covered and not touching the
bottom of pan. 3. Cook over medium heat, stirring frequently till
themometer registers 290 F. (soft-crack stage) about 15 minutes. ( It
should boil at a moderate, steady rate over entire surface.) The mixture
will turn a golden brown. 4. Remove thermometer. Pour into prepared pan;
spread evenly. Cool 5 minutes or till top is just set. 5. Sprinkle
chocolate atop; let stand 2 minutes.  Spread chocolate onto toffee. Top
with nuts; press into chocolate. Cool several hours till set. If necessary,
place in refrigerator. 6. Holding foil, lift candy out of the pan. Break
into pieces. To store, layer candy in an airtight container between sheets
of waxed paper. makes about 2 1/2 lbs.
submitted by marina source better homes gardens nov. issue
Posted to MC-Recipe Digest V1 #232
Date: Fri, 4 Oct 1996 01:13:59 +0000
From: Marina <thecollector@worldnet.att.net>

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