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Almond Toffee


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Member since 2007

Serves 3 lb | Prep Time | Cook Time

Ingredients

2 c Butter
1 1/2 c Sugar
1/2 cup honey
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched, Slivered
6 oz Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted, Sliced


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.


Pairs Well With


Notes

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