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Print this Recipe    Toffee Crunch

Toffee Crunch

1 cup butter
1 cup sugar
3 T. water
1 T. corn syrup
1/2 cup coarsely ground almonds
1 cup semi-sweet choc. chips (for the topping)
1/2 cup finely ground almonds

Butter sides of a heavy saucepan. Melt butter. Add sugar, water
and corn syrup, and boil over medium high heat to 290 degrees F.
(soft-crack stage). Remove from heat and stir in the coarsely
ground almonds. Pour into buttered 13 x 9 x 2 inch pan and let
cool slightly.

If desired, melt the chips and spread on top the toffee. Sprinkle
the 1/2 C. finely ground nuts over the top. Chill thoroughly and
break into pieces.

You can double the choc. chip and finely ground nut measurements,
and after the top side has chilled, you can repeat the chocolate/nut
mixture on the bottom, so both sides of the candy have chocolate
on them.

This recipe doubles easily. When I double it, I put it in a jelly
roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for
the jelly roll pan size.

If you temper the chocolate, the candy topping will not melt in
your hands as easily -- to temper it, melt half the chocolate chips
and remove from heat. Stir in the other half of the chips, and
beat it until all the chocolate is melted. (Simple method.)

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