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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.

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