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Elegant Toffee

1 cup unblanched whole almonds
1 cup butter (may be half margarine)
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
12 ounces real milk chocolate pieces
1/2 pound walnuts, finely ground

On a foiled baking sheet arrange the almonds in a single layer over
an area measuring 12x7"; set aside. In a heavy 2 quart saucepan
combine butter, sugar, vanilla and salt. Cook over high heat,
stirring constantly with a clean, dry wooden spoon until butter is
melted. Continue cooking and stirring for 5-7 min. or until candy
is the color of unblanched almonds. Immediately pour candy without
scraping pan, over almonds, covering all nuts. Cool completely.
Meanwhile, in top of double boiler, melt chocolate over hot (not
boiling) water. (or melt chocolate in a heavy saucepan over low
heat, or in a microwave in a 1 cup measure, uncovered, on 100
percent power for 1-2 min., or until chocolate is soft enough to
stir smooth, stirring every min.) Break toffee into large pieces.
Move top part of double boiler containing chocolate to work surface.
Place ground walnuts in a large bowl near the chocolate. Using a
fork, dip each piece of toffee in the melted chocolate, spreading
chocolate over toffee in a thin, even layer. Scrape off excess with
another fork. Using 2 other forks, coat each piece very lightly
with ground walnuts. Place on foil or waxed paper to set. Break
into serving size pieces. Store in a tightly covered container in
refrigerator. Makes 2 pounds.


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