Toffee Imperial
Source of Recipe
NET
Toffee Imperial
1 cup fine quality margarine *
1 1/2 cups firmly packed light brown sugar
2/3 cup coarsely chopped toasted almonds
4 Hershey bars
1/2 cup finely chopped toasted almonds
* Margarine works better than butter in this recipe.
Combine margarine and sugar in a heavy 2-quart saucepan. Cook over low heat, stirring, until mixture comes to a full boil. Do not burn. Continue to boil, stirring occasionally, until mixture reaches the hard crack stage or a candy thermometer registers 300 degrees F.
Remove from heat. Quickly stir in coarsely chopped almonds. Pour into a greased 9 x 13-inch pan. Let stand until set but still very warm. Place pieces of Hershey bars over the top; as chocolate softens, spread evenly with a spatula. Immediately sprinkle with finely chopped almonds. Lightly press almonds into the chocolate Cool until completely hardened.
Break toffee into irregular pieces; store in a covered container.
|
|
member logon
