Container: Medium saucepan and small cookie sheet
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 1 piece
Servings: 30
Ingredients:
2/3 cup butter (do not substitute)
1/2 cup sugar
1/3 cup water
1/2 teaspoon salt
2/3 cup blanched almonds
1/4 teaspoon baking soda
1/2 cup chocolate chips
1/4 cup chopped pecans
Directions:
1. Combine butter, sugar, water and salt in a medium size saucepan. Cook over low heat. Stir until it boils, then cook without stirring to 236° F. Add blanched almonds and cook to 290° F, stirring frequently. Remove from heat.
2. Stir in baking soda until evenly distributed and then pour onto a greased baking sheet. Add chocolate chips on top and spread until they are melted and covering the surface of the toffee. Sprinkle with chopped pecans.
3. Cool and break into pieces.
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