---------- Recipe via Meal-Master (tm) v8.05

Title: Almond Toffee Crunch
Categories: Candies
Yield: 10 Servings

1 1/2 c Sugar
1 c Butter
1 tb Light corn syrup
1 ts Vanilla extract
1/2 c Semi-sweet chocolate chips
1/4 c Slivered almonds;
- finely chopped

This is a wonderfully crunchy candy. Make it for guests or take as
a hostess gift to holiday parties.

About 1 hour before serving or early in day:

In a heavy 2 qt saucepan over medium heat, heat sugar, butter, corn
syrup, vanilla extract, and 2 tb water to boiling, stirring
constantly. Set candy thermometer in place and continue cooking,
stirring frequently, until temperature reaches 300?F or hard-crack
stage (when small amount of mixture dropped into very cold water
separates into threads that are hard but not brittle), about
20 minutes.

Immediately pour mixture evenly onto ungreased large cookie sheet.
Sprinkle with chocolate pieces. Chocolate will melt. With knife or
metal spatula, spread melted chocolate evenly over candy; sprinkle
with almonds. Let candy cool and harden, about 1 hour; refrigerate
30 minutes if chocolate is not set.

Break candy into small pieces to serve.

Yield: 1 pound 2 ounces

Per ounce: 185 calories, 13 g fat, 0 mg cholesterol, 140 mg sodium

Recipe FROM: BH&G Magazine, Dec 1993

Posted by: Dorothy Cross (TMPJ72B), Dottie, Irvine, CA

-----

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)