2 c Packed brown sugar
1 c Butter
1/4 c Water
1 tb Vanilla extract
1/2 ts Baking soda
12 oz Chocolate chips
1 1/2 c Sliced toasted almonds
Coarsely chopped
Lightly grease a 10 x 15-inch baking sheet. Set aside.
In a large heavy saucepan, combine the brown sugar,
butter, and water and bring slowly to the boil, stirring
occasionally to prevent burning. Insert a candy thermometer
and cook until the mixture reaches 285 degrees F.
(soft-crack stage). Remove from the heat and quickly stir
in the vanilla and baking soda. Immediately pour onto the
greased baking sheet. Sprinkle the chocolate chips over the
hot toffee. Let sit for 5 minutes, then spread evenly over
the surface of the toffee with a spatula. Sprinkle the nuts
evenly over the top. Cool completely. Break the hardened
toffee into pieces and store in an airtight container.
Makes about 1 1/2 pounds
WELL-STOCKED PANTRY SHOW#ND7036
