Drimble Wedge: Created page with "Recipe by: BellyBionic Uploaded by Drimble Wedge Category:AlmondCategory:BritishCategory:Candy[[Category..."

2011-10-23T19:52:56Z

Created page with "Recipe by: BellyBionic Uploaded by Drimble Wedge Category:Almond Category:British Category:Candy[[Category..."

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Recipe by: [[:Category:BellyBionic's recipes|BellyBionic]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]

[[Category:Almond]][[Category:British]][[Category:Candy]][[Category:Chocolate]][[Category:Desserts]][[category:Easy]][[Category:English]][[category:Peanut Butter]][[Category:Snacks]][[Category:Walnut]]

* 2 C butter
* 2 C sugar
* 1 C slivered almonds
* 1 C milk chocolate chips
* 1/2 C semi-sweet chocolate chips
* 1/2 C chopped walnuts
* 1/2 C flavored chips (vanilla, cinnamon or butterscotch all work well, or you can leave this part out and just use a cup of semi-sweet. Depending on the chips you use, you may want to mix 1 1/2 tsp shortening in with the flavored chips when you melt them.)

Butter a 15x10x1" pan.

In a heavy saucepan over med-low heat, bring sugar and butter to a boil, stirring constantly. Once you get a full boil, cover and cook for 2-3 minutes.

Uncover, add almonds. Cook and stir with a clean spoon to hard crack (300F). It should be golden brown at this point. Pour into the prepared pan (do not scrape the sides of the saucepan). Let cool for 1-2 minutes, then sprinkle with the milk chocolate chips. Let stand for 1-2 minutes, then spread the melted chocolate evenly over the toffee. Sprinkle with walnuts, then press down gently with the back of a spoon. Chill for 10 minutes. Melt the semi-sweet chips and drizzle over the walnuts. Chill for another 10 minutes. Repeat with the flavored chips, if you're using them. Cover and refrigerate for 1-2 hours, then break into pieces. Makes about 2.5 lbs.

English Toffee - Revision history

Drimble Wedge: Created page with "Recipe by: BellyBionic Uploaded by Drimble Wedge Category:AlmondCategory:BritishCategory:Candy[[Category..."