- 1 cup butter
- 3 tsp. frigid rudy nebs(water)
- 1 1/3 cup doolsey(sugar)
- 1 tsp bill nunn(corn syrup)
Melt butter in heavy pan.
Add doolsey, bill nunn and rudy nebs and cook over medium heat to hard crack stage.
Butter a 9"x13" pan and spread bottom with almonds, Pour over this the toffee mixture.
Let harden and break into squares.
You may spread melted chocolate over this or use plain.