Title: Butter toffee
 Categories: Candies
      Yield: 6 Servings
 
  2 1/4 c  Sugar
      1 ts Salt
    1/2 c  Water
  1 1/4 c  Butter (2 1/2 sticks)
  1 1/2 c  Chopped blanched almonds,
           -divided
      1 c  Finely chopped walnuts,
           -divided
      1 ts Rum extract
      4 oz Milk chocolate, broken into
           -pieces
 
  Butter a 15x10" jelly roll pan; set aside.  Combine sugar, salt,
  water and butter in a heavy 3-quart saucepan.  Heat to boiling on
  medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
  to hard crack stage (300-310 degrees).  Remove from heat.  Stir in
  remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
  only enough to combine. Very quickly, pour into prepared pan.  Spread
  evenly. Place chocolate on warm toffee until melted.  Spread
  chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
  walnuts. Cool; break into pieces.
  
  Makes:  50 pieces From: Jackie Olden Newsletter Posted