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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

English Toffee Recipe

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This recipe for English Toffee is from From the Kitchen of Peggy Meadows, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c chopped roasted unblanched almonds
1 c. butter or margarine
1 c. granulated sugar
1/3 c. golden or dark brown sugar, packed
2 tbsp. water
1/2 tsp. baking soda
1/2 c. semi-sweet chocolate pieces
Directions:
Directions:
Sprinkle half the almonds in a buttered 13x9 inch pan. Melt butter in a 3-quart saucepan: add sugars and water, mixing well. Stir constantly until boiling. Place thermometer in mixture. Boil to a little under 300º (hard-cracked stage), stirring occasionally to prevent burning. Remove from heat and stir in soda. Now NEW YORK FAST, pour and spread carefully over almonds in pan. Cool about five minutes. Sprinkle chocolate over top (heat of candy will melt chocolate). Spread out chocolate evenly with spatula. Sprinkle remaining almonds over and press in lightly. Cool. Break into pieces.
Number Of Servings:
Number Of Servings:
1 1/4 pounds

 

 

 

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