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Toffee: Chocolate Nut Toffee




Source of Recipe


Brides Book of Recipes and House Hold Hints, 1922


List of Ingredients




1 cup sugar
3/4 cup light corn syrup
3/4 cup half and half
1/16 teaspoon salt
1 1/2 tablespoons butter
1/2 teaspoon vanilla
3/4 cup blanched almonds, broken and toasted
4 squares (4 ounces) Bakers chocolate, melted



Recipe



Combine sugar, corn syrup, cream and salt in saucepan. Place over low flame and cook to 244 degrees; stirring constantly.

Add butter and continue cooking until a small amount of mixture forms a hard ball in cold water (254 degrees). Remove from fire.

Add vanilla and nuts. Pour into greased pan 8x8 inches. Cool.

Pour melted chocolate over toffee. Let stand until cold. Turn out. Break into small irregular pieces.


YIELD: 1 1/2 Pounds