Yield: 14 tablespoon
1. Line a baking sheet with double thickness of wide heavy foil. Pour sugar down center of foil, leaving 2-inch border at the ends.
2. Spread sugar ¼ inch thick leaving same 2-inch border around edge. This should form a rectangle about 12x7 inches. Butter foil all the way around sugar to contain it, 3. Broil 4 to 5 inches from the heat until sugar melts and turns a deep caramel color. Watch carefully so sugar doesn't burn.
4. Cool on pan set on rack, Break into pieces when cold. Place in plastic bag and crush with a meat mallet.
5. Use for Mocha Crunch Ice Cream, or as a garnish on desserts. Store in air-tight container.
Victoria/September/94 Scanned & fixed by Di Pahl & Gary Groeller Submitted By MICHAEL ORCHEKOWSKI On 11-27-94