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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 2 1/4 c. Sugar
- 1 tsp Salt
- 1/2 c. Water
- 1 1/4 c. Butter (2 1/2 sticks)
- 1 1/2 c. Minced blanched almonds, divided
- 1 c. Finely minced walnuts, divided
- 1 tsp Rum extract
- 4 ounce Lowfat milk chocolate, broken into pcs
Method
- Butter a 15x10" jelly roll pan; set aside.
- Combine sugar, salt, water and butter in a heavy 3-qt saucepan.
- Heat to boiling on medium-high heat.
- Add in 3/4 c. almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).
- Remove from heat.
- Stir in remaining 3/4 c. almonds, 1/2 c. walnuts, and rum extract, mixing only sufficient to combine.
- Very quickly, pour into prepared pan.
- Spread proportionately.
- Place chocolate on hot toffee till melted.
- Spread chocolate proportionately over toffee.
- Sprinkle with remaining 1/2 c. walnuts.
- Cold; break into pcs.
- Makes: 50 pcs
