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BUTTER TOFFEE 2 1/4 c. sugar 1 tsp. salt 1/2 c. water 1 1/4 c. butter 1 1/2 c. chopped blanched almonds 1 c. chopped walnuts 4 oz. milk chocolate, melted Bring sugar, salt, water and butter to a boil. Add 1/2 of the almonds. Cook, stirring constantly, to hard crack stage (290 degrees on candy thermometer, do not overcook). Remove from heat. Add remaining almonds and 1/2 of the walnuts. Pour into a greased 9 x 13-inch pan. Cool. Brush with melted chocolate and sprinkle with remaining walnuts. Let chocolate harden then break into pieces. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |