2 c Butter
2 c Sugar
2 T Light corn syrup
1 pk Milk chocolate pieces
(11 1/2 oz.pkg) about 1 1/4
Cups
1 c Finely chopped toasted nuts
(such as almonds, pecans
Walnuts and or cashews)
Directions;
1. Line a a15 x 10 x 1 inch baking pan with foil, extending over edges
2. In a 3 quart saucepan melt butter. Stir in sugar, corn syrup, and
1/3 cup water. Cook over medium-high heat to boiling, stirring till
sugar is dissolved. Avoid splashing onto sides of pan. Clip candy
thermometer to pan. Be sure bulb is well covered and not touching
the bottom of pan. 3. Cook over medium heat, stirring frequently till
themometer registers 290 F. (soft-crack stage) about 15 minutes. ( It
should boil at a moderate, steady rate over entire surface.) The
mixture will turn a golden brown.
4. Remove thermometer. Pour into prepared pan; spread evenly. Cool 5
minutes or till top is just set.
5. Sprinkle chocolate atop; let stand 2 minutes. Spread chocolate
onto toffee. Top with nuts; press into chocolate. Cool several hours
till set. If necessary, place in refrigerator.
6. Holding foil, lift candy out of the pan. Break into pieces. To
store, layer candy in an airtight container between sheets of waxed
paper. makes about 2 1/2 lbs.
submitted by marina
source better homes gardens nov. issue
