"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

Poppop's Almond Toffee Recipe

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

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup unblanced whole almonds
1 cup butter
1 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
1-12 oz. package real milk chocolate pieces (2 C)
1/2 lb. walnuts (2 generous cups), finely ground

Directions:
Directions:
On a parchment paper line baking sheet, arragen the almonds in a single layer over an area measuring 12" x 7"; set aside.

In a heavy 2-quart saucepan, combine butter, sugar, vanilla and salt. Cook over high heat, stirring constantly with a clean, dry wooden spoon until butter is melted. Continue cooking and stirring for 5-7 minutes or until candy is the color of unblanced almonds. Immediately pour candy over almonds, covering all nuts.

Pour chocolate pieces over hot toffee and spread until it is completely covered and chocolate pieces have melted. Then completely cover chocolate with chopped walnuts. Set aside to cool.

Once toffee has cooled completely, break into serving size pieces. Store in tightly covered contained in cool place or refrigerator.

Number Of Servings:
Number Of Servings:
2 lbs.
Personal Notes:
Personal Notes:
I remember Dad loved this candy and since he was hard to buy gifts for, he often received many boxes of this store-bought candy for Christmas. I found this recipe just after Dad died and made it for the holidays that year, in tribute. Now, it has become my specialty and our family gives it as holiday gifts each Christmas. Eryn loves to help me make this each year and her help is intrumental as I make about 12 batches, or 24 lbs., each holiday season!

 

 

 

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