MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Butter Toffee
Categories: Candies
     Yield: 6 servings

 2 1/4 c  Sugar
     1 ts Salt
   1/2 c  Water
 1 1/4 c  Butter (2 1/2 sticks)
 1 1/2 c  Chopped blanched almonds,
          -divided
     1 c  Finely chopped walnuts,
          -divided
     1 ts Rum extract
     4 oz Milk chocolate, broken into
          -pieces

 Butter a 15x10" jelly roll pan; set aside.  Combine sugar, salt,
 water and butter in a heavy 3-quart saucepan.  Heat to boiling on
 medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
 to hard crack stage (300-310 degrees).  Remove from heat.  Stir in
 remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
 only enough to combine. Very quickly, pour into prepared pan.  Spread
 evenly.  Place chocolate on warm toffee until melted.  Spread
 chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
 walnuts.  Cool; break into pieces.

 Makes:  50 pieces From: Jackie Olden Newsletter Posted by: Debbie
 Carlson - Cooking Echo

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