Care to add another treat to those hostess trays? I discovered this recipe In Virginia Living Magazine. Serving size is approximate depending on the size toffee pieces you desire. Cook time reflects cooling time.
Care to add another treat to those hostess trays? I discovered this recipe In Virginia Living Magazine. Serving size is approximate depending on the size toffee pieces you desire. Cook time reflects cooling time.
Grease a 13x9-inch pan.
In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
Stir in the coarsely chopped almonds.
Immediately pour into greased 13x9-inch pan.
Allow mixture stand until set but still warm, 15 minutes or so.
Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
Cool.
Break into bite sized pieces.
