Christmas Toffee
- 1 pound butter salted use good grade.
- 1/2 pound slivered almonds
- 1/2 pound ground almonds
- 2 1/2 cups sugar
- 1 pound chocolate - divide into two parts.
- 1 teaspoon lecithin
- In HEAVY PAN cook on high heat butter, sugar and lethecin; stri with wooden spoon(do not stop); when you have a hard boil add the slivered almonds(keep stirring). Stir continually on highest heat until almonds turn light brown.
- Pour into a well greased, non-stick cookie sheet. Put broken peices of one large Hershey bar on top of hot toffee, put an aluminum tent over and let sit for 5 minutes. Spread melted chocolate, cover with ground almonds. Turn sheet over onto another cookie sheet that has lots of butter. You may need to use a knife to get it started dropping from the cookie sheet.Put other candy bar (broken into pieces) on top and tent with aluminum foil. Let sit for 10 to 15 minutes and then spread melted chocolate. Cover with ground almonds. Cool and break into small pieces.
- It helps to divide the chocolate and ground almonds before you start.
butter, almonds, ground almonds, sugar, chocolate, lecithin
Taken from www.epicurious.com/recipes/member/views/christmas-toffee-50118499 (may not work)