Title: TOFFEE II
Categories: Candies
Yield: 1 Servings
2/3 c Butter
1/2 c Sugar
1/3 c Water
1/2 ts Salt
2/3 c Blanched almonds; chopped
1/4 ts Baking soda
1/2 c Semisweet chocolate pieces
Pecans; finely chopped
Recipe by: Los Angeles Times Place butter, sugar, water and salt in large,
heavy saucepan. Place over medium heat and cook, stirring constantly, until
mixture comes to boil. Insert candy thermometer into mixture, being
carefully not to touch bottom of pan. Reduce heat to medium-low and
continue cooking, without stirring, until thermometer reaches 236 degrees.
Add almonds and continue to cook, stirring constantly, until mixture
reaches 290 degrees. Color will change from beige to tan. Remove pan from
heat. Stir in soda. Pour mixture onto buttered baking sheet, spreading as
thin as possible without tearing. Sprinkle chocolate pieces over hot candy.
After few seconds, spread chocolate with rubber scraper to form thin
coating. Sprinkle with chopped pecans. Refrigerate candy until firm. Break
into pieces. Store airtight. Makes about 1/2 pound.
