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ALMOND TOFFEE 
2 cups (4 sticks) butter
2 cups sugar
1 cup (heaping) unsalted almonds, unblanched
1 (12 oz.) bag chocolate morsels
chopped pecans

Cream butter and sugar; add almonds. Cook to hard crack stage (290°F on candy thermometer), stirring constantly.

Pour onto a baking sheet with edges.

Melt chocolate in double boiler; spread half of chocolate over candy. Sprinkle top with pecans.

When cold and chocolate has hardened, turn over and spread chocolate and nuts on other side.

Break into pieces.

Cooks Note: Use of a candy thermometer is recommended.

 

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