Almond butter toffee

Yield: 1 servings

Measure Ingredient
-Nancy Speicher DPXX20A
1 cup Butter or margarine
1 cup Granulated sugar
⅓ cup Packed brown sugar
2 tablespoons Water
1 cup Sliced unblanched almonds
½ teaspoon Baking soda
⅓ cup Semisweet chocolate pieces
½ cup Mock Pistachios* (optional)

*See recipe for Mock Pistachios Grease 13x9x2" baking pan; set aside. In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly. Place cany thermometer insyrup and when it reaches 260F, stir in almonds. Boil to 300F (hard-crack stage), stirring occasionally. Remove from heat; stir in soda. Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly, then sprinkle with Mock Pistachios. Cool in pan on rack. To serve, break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks. Makes about 1-¼ pounds.

Source - Woman's Day Nov. 1975

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