Recipes

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water

and 1 cup of almonds. Cook over medium heat,

stirring constantly, until the mixture boils. Continue to coo, stirring

occasionally, until the mixture reaches the soft crack stage,

(290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X14-inch baking sheet, (jelly roll pan). Melt the

chocolate chips with the shortening, over hot water, stirring until smooth.

Spread on the toffee, which has been scored with a

sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the

chocolate has set, break apart at the scores and

store in a cool place in tins.