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2 c. butter (1 lb.) 2 c. sugar 2 Tbsp. light Karo Syrup 6 Tbsp. water 2 c. finely chopped almonds 7 oz. plain Hershey bar Melt butter in large sauce pan over medium heat. Add sugar, Karo Syrup, water and 1 c. of chopped almonds. Continue to cook until candy thermometer reads 310 degrees (hard crack). Pour into large, ungreased cookie sheet with sides. Let cool. Melt Hershey bar in microwave on high (abut 1 1/2-2 minutes). Spread over cooled toffee. Top with remaining chopped almonds while chocolate is still soft. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |