Almond Toffee

Title: Almond Toffee
Categories: New, Text, Import
Yield: 1 Servings

2 c Packed brown sugar
1 c (2 sticks) butter
1/4 c Water
1 tb Vanilla extract
1/2 ts Baking soda
1 12-ounce package chocolate
1 1/2 c Sliced, toasted almonds,
-coarsely chopped

Lightly grease a 10 x 15-inch baking sheet. Set aside.

In a large heavy saucepan, combine the brown sugar, butter, and water and
bring slowly to the boil, stirring occasionally to prevent burning. Insert
a candy thermometer and cook until the mixture reaches 285 degrees F.~
(soft-crack stage). Remove from the heat and quickly stir in the vanilla
and baking soda. Immediately pour onto the greased baking sheet. Sprinkle
the chocolate chips over the hot toffee. Let sit for 5 minutes, then spread
evenly over the surface of the toffee with a spatula. Sprinkle the nuts
evenly over the top. Cool completely. Break the hardened toffee into pieces
and store in an airtight container.

Makes about 1 1/2 pounds

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:31:04 -0500

From: Meg Antczak