1 cup sugar
2 Tbsp water
2 cup butter
1-2 cups split almonds
Chocolate chips
Cook over medium heat, stirring constantly until carmelized and golden brown. Cover bottom of cookie sheet with nuts. Pour candy over nuts. Spread with chocolate chips.
Showing posts with label Toffee. Show all posts
Showing posts with label Toffee. Show all posts
Thursday, November 28, 2013
Monday, November 4, 2013
Robyn's Terrific Toffee
2 c walnuts, chopped fine
Small package chocolate chips (more or less)
1/2 lb butter NO SUBSTITUTES
3 Tbsp water
1 cup sugar
I use two round pie plates (9 inch). Place chocolate chips (enough to melt and spread evenly on the bottom of the pan) and chopped nuts in each plate.
Put remaining ingredients in heavy bottomed saucepan. Cook over medium-high heat, stirring constantly, until light brown (about the color of a paper sack). Pour half of the syrup in each of the pie plates. Sprinkle chocolate chips over the top of the hot syrup. Spread the chocolate around when it melts and then sprinkle with nuts. Cool. Can be refrigerated. Stores for a LONG time.
(This is the best toffee I have ever had and I've tried lots of recipes)
Small package chocolate chips (more or less)
1/2 lb butter NO SUBSTITUTES
3 Tbsp water
1 cup sugar
I use two round pie plates (9 inch). Place chocolate chips (enough to melt and spread evenly on the bottom of the pan) and chopped nuts in each plate.
Put remaining ingredients in heavy bottomed saucepan. Cook over medium-high heat, stirring constantly, until light brown (about the color of a paper sack). Pour half of the syrup in each of the pie plates. Sprinkle chocolate chips over the top of the hot syrup. Spread the chocolate around when it melts and then sprinkle with nuts. Cool. Can be refrigerated. Stores for a LONG time.
(This is the best toffee I have ever had and I've tried lots of recipes)
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