On 8/23/2015 9:44 AM, Janet B wrote:
> On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> > wrote:
>
>> For you, sf:
>>
>>
>>
>> I make my toffee using a shallow (1") buttered deep pan. It is really
>> old, light-colored, wimpy, actually, which helps when I pop the sheet
>> of toffee out when it's cool. I like to break it into irregular
>> pieces, myself.....don't need none of them equal squares. LOL.
>>
>> Toffee Crunch Nancy Dooley
>>
>> 1 C. butter
>> 1 C. sugar
>> 3 T. water
>> 1 T. corn syrup
>> 1/2 C. coarsely ground almonds
>> 1 C. semi-sweet choc. chips (for the topping)
>> 1/2 C. finely ground almonds
>>
>> Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
>> corn syrup, and boil over medium high heat to 290 degrees F. (soft-
>> crack stage). Remove from heat and stir in the coarsely ground
>> almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
>> slightly.
>>
>> If desired, melt the chips and spread on top the toffee. Sprinkle the
>> 1/2 C. finely ground nuts over the top. Chill thoroughly and break
>> into pieces.
>>
>> You can double the choc. chip and finely ground nut measurements, and
>> after the top side has chilled, you can repeat the chocolate/nut
>> mixture on the bottom, so both sides of the candy have chocolate on
>> them.
>>
>> This recipe doubles easily. When I double it, I put it in a jelly
>> roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the
>> jelly roll pan size.
>>
>> If you temper the chocolate, the candy topping will not melt in your
>> hands as easily -- to temper it, melt half the chocolate chips and
>> remove from heat. Stir in the other half of the chips, and beat it
>> until all the chocolate is melted. (Simple method.)
>
> I apologize, Nancy2. It was rude of me to butt in with my recipe.
> Sorry
> Janet US
>


Wow, not at all, great recipe!