Recipe#3264

Title: Almond Toffee

From: Kristy and/or David Kunz dkunz@internetwis.com 
 Newsgroups: alt.food.chocolate 
 Date: Mon, 16 Dec 1996 12:14:04 -0800 
 Message-ID: <32B5AD8C.3373@internetwis.com> 

1/2 cup light corn syrup
 1/4 cup water
 1-1/2 cups sugar
 1 cup blanched almonds, sliced or chopped
 1 cup butter
 Butter a 15" x 10" jellyroll pan; set aside. In an electric frying
 pan, combine corn syrup, water and sugar. Set temp to 360F (180C).
 Stirring constantly with a wooden spoon, bring mixture to a boil./
 Add almonds and butter; stir until almonds are brown. Pour candy
 into prepared pan.  As candy begins to set, score lines with a
 heavy knife. Allow candy to cool completely at room temp.  Break
 candy along scored lines. Store in airtight contauiner. Makes 1-1/2
 pounds (about 35 pieces).
 VARIATION: Dip each piece in tempered dipping chocolate and roll in
 chopped almonds