 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 40 |
|
Care to add another treat to those hostess trays? I discovered this recipe In Virginia Living Magazine. Serving size is approximate depending on the size toffee pieces you desire. Cook time reflects cooling time. Ingredients:
1/2 lb butter |
1 1/3 cups light brown sugar, packed |
2/3 cup almonds, blanched (toasted and coarsely chopped) |
10 ounces milk chocolate |
1/2 cup almonds, blanched (toasted and chopped finely) |
Directions:
1. Grease a 13x9-inch pan.
2. In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
3. Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
4. Stir in the coarsely chopped almonds.
5. Immediately pour into greased 13x9-inch pan.
6. Allow mixture stand until set but still warm, 15 minutes or so.
7. Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
8. Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
9. Cool.
10. Break into bite sized pieces.
|
|