• 1f69839e3f5c10ed75ddbe1d33e899fc

Anderson Toffee

by Lynn Anderson

Prep
Cook
Serves 48people
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Ingredients
1
CUP coarsely chopped almonds, toasted
1
CUP butter
1
CUP sugar
3
TBS water
1
TBS light-colored cor syrup
3/4
CUP semi-sweet chocolate pieces
1/2
CUP finely chopped almonds, toasted
Directions
1.
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan, set aside.
2.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter.
3.
Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils.
4.
Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at moderate, steady rate, stirring frequently, til thermometer registers 290 degrees, soft-crack stage (about 15 minutes). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into prepared pan.
5.
Let candy stand about 5 minutes, til firm; sprinkle with chocolate. Let stand 1-2 minutes. When chocolate has softened, spread over candy.
6.
Sprinkle with the 1/2 cup finely chopped nuts.
7.
Chill until firm.
8.
When candy is firm, use foil to lift it out of the pan; break into pieces. store tightly covered.

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