This recipe for Toffee, by Judy Boettcher, is from The Boettcher Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups butter 2 cups sugar 1/4 tsp salt 2 cups chocolate chips 1 cup finley chopped almonds or pecans
Directions:
1. In large heavy bottom saucepan, combine butter, sugar and salt. Cook over medium heat stirring until butter is melted. Allow ti cime to a boiland cook until mixture becomes a dark amber color. and the temperature reaches 300 degrees. Stir occasionally. 2. While toffee is cooking cover a large baking sheet with aluminum foil or parchment paper. 3. As soon as the mixtur reaches the proper temperature pour out onto prepared sheet. Sprinkle chocolate chips on mixture and let set a couple of minutes or until chocolate has melted. spread the chocolate over intire surface. Sprinkle the nut over the chocolate. Press lightly nuts into chocolate. Using a plastic bag on your hand will make it alot neater and easier on the hand. 4. Let toffee cool completly until hard and you can score and break candy into pieces.
Preparation
Time:
10 Minutes
Personal
Notes:
This toffee is vey easy to make and very good. Makes nice basket stuffers. Do not try to make a double batch. Just make 2 batches.
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