Recipe - Almond Toffee

One half pound Butter (2 sticks); cut
into pieces
1 cup Dark brown sugar ; (tightly
packed)
2 tablespoon Water
1 cup Almonds; finely chopped
Three fourths cup Semisweet chocolate chips
Or coarsely grated squares

Combine the butter, brown sugar and water in a large bowl. Microwave
on high for five minutes or until the sugar is dissolved. Add a
halfcup of almonds and whisk well. Microwave on high for five more
minutes or until the hard crack stage (290 to 300 degrees on a candy
thermometer). Immediately pour the mixture onto a buttered, 16inch
length of heavyduty aluminum foil. Sprinkle the chocolate over the
top. As the chocolate melts, spread it evenly over the top of the
toffee. Sprinkle the remaining almonds over the melted chocolate. Set
the toffee aside to cool to room temperature, until the chocolate is
firm, about 30 minutes. The candy can also be placed in the
refrigerator or freezer to cool and set. Break the toffee into pieces
and serve it or store it at room temperature in an airtight container
for several weeks.

Recipe Source: Home & Garden TV All In Good Taste

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.