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Results 21 - 30 of 55 for almond toffee
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.
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.
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 ...
Use extra butter to lightly ... pan. Refrigerate until toffee is firm, about 15 minutes. Meanwhile, to toast almonds, heat oven to 300 ... almonds. Makes 3 pounds.
25. ALMOND TOFFEE
Melt in large pan 1 ... 1 pound halved almonds. Turn up heat and ... Spread over cooled toffee. Sprinkle with chopped pecans. ... some one pour. Delicious.
Combine butter, sugar, water and ... chopped and toasted almonds. Spread mixture on a ... When chocolate has hardened, break sheet into pieces.
Combine butter, sugar, water and ... water. Add the almonds. Continue cooking to 300 ... melts. Sprinkle with pecans. Cool and break into pieces.
Sprinkle 1/2 the almonds on buttered 9x13 inch pan. ... over top of toffee; spread remaining almonds over ... break into pieces. 1 1/2 pounds.
Slowly melt butter in a ... add sugar and almonds, turn up heat and ... and candy is toffee colored (8-10 minutes). Pour into ... pound in the shell.
Put butter in pan and start melting. Add almonds and sugar. (Put candy thermometer ... sprinkle with chopped walnuts. Cool and break into pieces.
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