|6 ounces||Flaked; (or slivered) almonds|
|3 ounces||Margarine or butter|
|1 cup||Sugar; (I always use castor sugar)|
taken from the Australian Woman's Weekly Cook Book Boil altogether on high until mixture starts to turn brown (don't let it burn), stir occasionally until a nice deep brown - looks like toffee. Stir in almonds until all coated and then remove from heat.
Grease foil and place teaspoon fulls of toffee on foil until it sets. They can be any shape or size - doesn't matter - still tastes good. These can be iced with melted chocolate if you wish.
Posted to JEWISH FOOD DIGEST by "carmel school" <carmelpa@...> on May 20, 1998.
Random recipe of the day