"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for English Toffee, by Verlynda Dobbs, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb butter 2 cups sugar 1/2 cup coarsely chopped almonds with skin 4 - 6oz chocolate bars
Boil gently,stirring constantly to hard crack stage (305º). Pour at once into large oiled baking sheet with sides. Cool mix to room temperature. Melt 4 - 6oz milk chocolate bars. Spread over candy and sprinkle with 1/2 cup chopped almonds.
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