Recipe - Christmas Toffee

2 cup Sliced almonds (about 8 oz)
12 ounce Milk chocolate or semisweet
chocolate chips (2 cups)
2 Sticks (8oz) butter, cut
into bits
1 One half cup Firmly packed light brown
sugar

from 365 Ways to Prepare for Christmas

Preheat oven to 325°. Spread out almonds on a baking sheet and bake,
stirring occasionally, until lightly browned, 5 to 7 minutes. Let cool.

Coarsely chop chocolate chips in food processor, pulsing on and off.
Transfer to a medium bowl. In same processor bowl, coarsely chop almonds,
pulsing on and off. Add to chocolate chips, tossing to combine. Spread
half of mixture evenly over bottom of a wellgreased 13X9inch baking pan.

In a heavy medium saucepan, bring butter and brown sugar to a boil,
stirring constantly, over medium heat. Cook 57 minutes, or until syrup in
light goldenbrown and just reaches the hard crack stage (300°F on a candy
thermometer). At that point, a bit of syrup, when dropped into a bowl of
ice water, should separate into threads that are hard and brittle.

Pour hot syrup evenly over nut mixture. Top with remaining nut mixture,
smoothing and pressing down gently with a spatula. Refrigerate until
toffee is set and chocolate is firm, about 1 One half hours. Cut into squares or
irregular pieces. Store in a tightly covered container in refrigerator up
to 2 weeks.

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 13:00:22 0400

From: Gloria Rodrigues GRODRIGUES@AOL.COM