2 Cubes butter (NO margarine!)
1 1/3 c Sugar
1 tb Light Karo
3 tb Water
2 Separate cups
-finely chopped almonds
8 oz Hershey chocolate bar,
-broken into chunks.
Butter a cookie sheet. Combine butter, syrup, sugar and water in sauce pan.
Stir constantly over medium heat until candy thermometer reaches 300.
Remove from heat. Stir in 1 cup almonds. Quickly spread out on buttered
cookie sheet with buttered spatula (sometimes using hands covered with
plastic bags and buttered helps). Place chocolate pieces on top, spread
around as they melt. When chocolate covers all candy, sprinkle with other
cup of chopped almonds. Press lightly. Refrigerate 1/2 hours. This is SO
GOOD! Andrea was a friend of our daughter, Amy, in 4th grade ~ I have no
idea what happened to her, but her toffee recipe lingers on. A 4th grader
CAN make this (WITH adult supervision!).
