Christmas Toffee
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Christmas Toffee
Last updated 6/12/2012 1:16:18 AM. Recipe ID 46096. Report a problem with this recipe.
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      Title: Christmas toffee
 Categories: None
      Yield: 1 Servings
      2 c  Sliced almonds (about 8 oz)
     12 oz Milk chocolate or semi-sweet
           -chocolate chips (2 cups)
      2    Sticks (8-oz) butter, cut
           -into bits
  1 1/2 c  Firmly packed light brown
  from 365 Ways to Prepare for Christmas
  Preheat oven to 325.  Spread out almonds on a baking sheet and bake,
  stirring occasionally, until lightly browned, 5 to 7 minutes.  Let
  Coarsely chop chocolate chips in food processor, pulsing on and off.
  Transfer to a medium bowl.  In same processor bowl, coarsely chop
  almonds, pulsing on and off.  Add to chocolate chips, tossing to
  combine.  Spread half of mixture evenly over bottom of a well-greased
  13-X9-inch baking pan.
  In a heavy medium saucepan, bring butter and brown sugar to a boil,
  stirring constantly, over medium heat. Cook 5-7 minutes, or until
  syrup in light golden-brown and just reaches the hard crack stage
  (300F on a candy thermometer).  At that point, a bit of syrup, when
  dropped into a bowl of ice water, should separate into threads that
  are hard and brittle.
  Pour hot syrup evenly over nut mixture.  Top with remaining nut
  mixture, smoothing and pressing down gently with a spatula.
  Refrigerate until toffee is set and chocolate is firm, about 1 1/2
  hours. Cut into squares or irregular pieces.  Store in a tightly
  covered container in refrigerator up to 2 weeks.

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Recipe ID 46096 (Apr 03, 2005)

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