Butter Toffee Recipe

• 2 1/4 c. Sugar
• 1 tsp Salt
• 1/2 c. Water
• 1 1/4 c. Butter (2 1/2 sticks)
• 1 1/2 c. Minced blanched almonds, divided
• 1 c. Finely minced walnuts, divided
• 1 tsp Rum extract
• 4 ounce Lowfat milk chocolate, broken into pcs

1. Butter a 15x10" jelly roll pan; set aside.
2. Combine sugar, salt, water and butter in a heavy 3-qt saucepan.
3. Heat to boiling on medium-high heat.
4. Add in 3/4 c. almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).
5. Remove from heat.
6. Stir in remaining 3/4 c. almonds, 1/2 c. walnuts, and rum extract, mixing only sufficient to combine.
7. Very quickly, pour into prepared pan.
8. Spread proportionately.
9. Place chocolate on hot toffee till melted.
10. Spread chocolate proportionately over toffee.
11. Sprinkle with remaining 1/2 c. walnuts.
12. Cold; break into pcs.
13. Makes: 50 pcs

sugar, salt, water, butter, blanched almonds, walnuts, extract, milk chocolate

Taken from cookeatshare.com/recipes/butter-toffee-95584 (may not work)