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Results 111 - 120 of 1,230 for toffee
Toast almonds at 350°F for approximately 10 minutes. Stir twice. Cool. Chop (coarse). Grind chips (food processor, heavy crumbs). Line with ...
112. ALMOND TOFFEE
Bring butter, water and syrup to boil in a medium sized saucepan. Then add almonds and sugar. Boil them over medium heat for about 25 ...
Heat oven to 400°F. Cover ... bits over the toffee and crackers. After a few ... desired pieces (do not cut). Store in in a container, refrigerated.
114. ALMOND TOFFEE
Melt butter in electric skillet set at 350 degrees. Add sugar and stir until smooth. Continue stirring until butter separates from mixture, ...
Preheat oven to 400°F. Cover ... Peel foil from back of toffee and break with hands into pieces. Store in refrigerator in a plastic container.
Cover bottom and sides of pan with aluminum foil. Place crackers side by side, do not overlap. Melt butter in saucepan, add brown sugar and ...
117. ALMOND TOFFEE
Combine butter, sugar, water, Karo, ... ground almonds immediately. When set, approximately 1-2 hours, break into pieces. Yields 2 pounds toffee.
Lightly grease 13 x 9 ... minutes). Spread over toffee. Sprinkle almonds over top, ... in airtight container up to one month. Makes 2 1/2 lbs.
Line an 8" square dish ... chocolate hardens. Remove toffee from dish and peel off ... and refrigerate. Will keep several months. Yield: 1 pound.
120. ALMOND TOFFEE CANDY
Slowly melt 1 pound butter in a heavy long handled pan. When butter is melted, add: Turn to high heat. Stir constantly. Cook until almonds ...
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