"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Toffee Recipe

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This recipe for Toffee, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Russon
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound butter, 1 pound sugar, 1/4 cup light Karo syrup, 2/3 cup chopped almonds, 1 pkg. chocolate chips.

Directions:
Directions:
Cook in heavy pan stirring constantly. Cook to 276. Toffee is done when it starts smoking and it starts to change color. Scatter the nuts and chocolate chips on a large jelly roll pan. Pour toffee out fast over the nuts and chips. Or you can put the chocolate chips on after the toffee is poured out and spread the chocolate as it melts then add the nuts. When it is cooled break it apart and store in layers with wax paper.

Personal Notes:
Personal Notes:
Christmas Tradition at the Russon Home

 

 

 

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