Per Kalmia's request, a separate thread with the correction:


Butter Toffee

2-1/4 cups sugar
1 teaspoon salt
1/2 cup water
1-1/4 cups butter
1-1/2 cups (1/2 lb) chopped blanched almonds
1 cup finely chopped walnut meats
1/4 pound milk chocolate, melted

Bring sugar, salt, water and butter to boiling. Add half the almonds.
Cook, stirring constantly, to the hard crack stage (290°F). Add the
rest of the almonds and half the walnut meats. Pour into greased
shallow pan, 9X13 and cool. When cool brush with the melted chocolate
and sprinkle with the remaining walnut meats. Break into pieces.

Jill

On Fri, 13 Dec 2013 11:12:42 -0500, jmcquown >
wrote:

>Per Kalmia's request, a separate thread with the correction:
....

Mine's better! Joy Of Cooking recipe:

3.5 cups sugar
1 qt 40% or better cream
2 sticks butter, unsalted
1/4 tsp cream of tartar
2tsp real vanilla extract
2tsp almond extract

Boil sugar, cream, butter and cream of tartar to 310F, keeping good
and hot towards the end of the cook, and stir gently at temp
approaches 310F to keep heat well distributed and keep from scorching.
Must cook HOT!!

Once temp hits 310F, toern off heat and add vanilla and almond and
stir in, then pour onto marble slab and before too cold score
hardening puddle into squares or bars. When cool break along scores
for nice square pieces, then dip in milk chocolate! Better than Heath
bars!! :-)

John Kuthe...