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Candy- Toffee Recipe

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This recipe for Candy- Toffee, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitzi McBride
Added: Wednesday, May 2, 2007


1 1/2 c. coarse chopped almonds or macadamia nuts (make sure nuts are untoasted, whole and unsalted)
2 cubes salted butter
3 Tbls. luke warm water
1 Tbls. light karo syrup
1 cup sugar
1/3-1/2 bag of white chocolate chops for macadamia nut toffee topping
milk chocolate chips for almond toffee
Fine chopped almonds or macadamia nuts for dusting

1. Melt butter in heavy saucepan on medium high heat.
2. Stir in water, sugar, and karo syrup into melted butter. Keep same heat temp on stove. Stir very consistently moving spoon in one direction. DO NOT change the direction of your stirring pattern. Stir briskly for about 5 minutes. (Depending on your stove type, pan type or elevation) or until toffee is a mocha color or the color resembles a brown paper bag.
3. Stir in coarse nuts and continue stirring like before for about 3 more minutes. Mixture may smell a little burnt, that is ok because it is toasting your raw nuts. DO NOT stop stirring. Be very careful at this point because toffee can scorch very easily.
4. Spread toffee on a cookie sheet covered in wax paper. Spread hot mixture on cookie sheet, spreading it out making sure you don't have any thick spots.
5. Sprinkle the chocolate chips on top of hot toffee and let sit 1-2 minutes. Chips will start to melt on their own. Spread melted chips around in a frosting manner until the entire top is covered in a thin layer of chocolate.
6. Immediately sprinkle the fine chopped nuts on top of melted chocolate. This creates the dusting. Allow several hours or overnight for toffee to cool completely and chocolate to dry and harden. Break into random pieces.

Personal Notes:
Personal Notes:
VERY YUMMY STUFF! Cute presentation when broken into large pieces and put into a cellophane bag with a ribbon.




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