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Elegant Toffee

  • 1 cup unblanched whole almonds
  • 1 cup butter (may be half margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 12 ounces real milk chocolate pieces
  • 1/2 pound walnuts, finely ground

On a foiled baking sheet arrange the almonds in a single layer over an area measuring 12x7"; set aside. In a heavy 2 quart saucepan combine butter, sugar, vanilla and salt. Cook over high heat, stirring constantly with a clean, dry wooden spoon until butter is melted. Continue cooking and stirring for 5-7 min. or until candy is the color of unblanched almonds. Immediately pour candy without scraping pan, over almonds, covering all nuts. Cool completely. Meanwhile, in top of double boiler, melt chocolate over hot (not boiling) water. (or melt chocolate in a heavy saucepan over low heat, or in a microwave in a 1 cup measure, uncovered, on 100 percent power for 1-2 min., or until chocolate is soft enough to stir smooth, stirring every min.) Break toffee into large pieces. Move top part of double boiler containing chocolate to work surface. Place ground walnuts in a large bowl near the chocolate. Using a fork, dip each piece of toffee in the melted chocolate, spreading chocolate over toffee in a thin, even layer. Scrape off excess with another fork. Using 2 other forks, coat each piece very lightly with ground walnuts. Place on foil or waxed paper to set. Break into serving size pieces. Store in a tightly covered container in refrigerator. Makes 2 pounds.

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