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Almond Butter Toffee

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      Title: ALMOND BUTTER TOFFEE
 Categories: Candies, Chocolate
      Yield: 1 Servings
 
           -Nancy Speicher DPXX20A
      1 c  Butter or margarine
      1 c  Granulated sugar
    1/3 c  Packed brown sugar
      2 tb Water
      1 c  Sliced unblanched almonds
    1/2 ts Baking soda
    1/3 c  Semisweet chocolate pieces
    1/2 c  Mock Pistachios* (optional)
 
   *See recipe for Mock Pistachios Grease 13x9x2" baking pan; set
  aside. In 3-quart saucepan melt butter. Add sugars and water and mix
  well. Bring to boil, stirring constantly. Place cany thermometer
  insyrup and when it reaches 260F, stir in almonds. Boil to 300F
  (hard-crack stage), stirring occasionally. Remove from heat; stir in
  soda. Working rapidly, pour candy into greased pan, top with
  chocolate pieces and let stand a few minutes until melted. Spread
  chocolate evenly, then sprinkle with Mock Pistachios. Cool in pan on
  rack. To serve, break in pieces. Store airtight with waxed paper
  between layers in cool, dry place 4 weeks. Makes about 1-1/4 pounds.
   Source - Woman's Day Nov. 1975
 
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