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English Almond Toffee Recipe

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This recipe for English Almond Toffee, by , is from The Leakey Family Cookbook Project, 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!

Marilyn Leakey


2/3 cup butter (Kerrygold preferably)
1/2 cup sugar
1/3 cup water
1/2 teaspoon salt

2/3 cup blanched almonds
1/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips (mini chips works best)

1/2 cup chopped pecans (optional)

Cook butter, sugar, water & salt - over low heat, stirring constantly until it boils.

Cook w/out stirring to 236 degrees and then add almonds. Continue cooking to 290 stirring constantly.

Remove from heat. Mix will change to deep caramel color.

Stir in baking soda. Pour it out onto greased baking sheet and spread to 1/4 inch thick. Spread chocolate pieces directly onto toffee, will melt - spread out evenly.

(optional) sprinkle 1/2 cup chopped pecans

Cool completely - then break into pieces




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