From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine butter, sugar, water, corn syrup, salt and vanilla in large heavy pot. Cook, stirring constantly, until candy thermometer registers 290 degrees. Pour onto 2 large buttered baking sheets with 1/2 inch sides. Let cool. Melt chocolate over hot, not boiling, water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces.
YIELDS: About 2 pounds of toffee
- 1 pound butter
- 2 cups sugar
- 6 Tablespoons water
- 2 Tablespoons white corn syrup
- Pinch salt
- 1 teaspoon vanilla
- 2 packages (4 ounces each) German's sweet chocolate
- 1 cup almonds, coarsely ground
TO PREPARE:
Combine butter, sugar, water, corn syrup, salt and vanilla in large heavy pot. Cook, stirring constantly, until candy thermometer registers 290 degrees. Pour onto 2 large buttered baking sheets with 1/2 inch sides. Let cool. Melt chocolate over hot, not boiling, water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces.
YIELDS: About 2 pounds of toffee
