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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Next month will be Valentine's Day. Time to think about making candy. This old recipe is from my Granny's family.
2 cups sliced almonds
12 ounce milk chocolate chips
2 sticks butter, but into bits
1 1/2 cups packed light brown sugar
Preheat oven to 325 degrees. Toast the almonds on baking sheet until lightly browned.
Chop chocolate chips. Transfer to a medium bowl. Coarsely chop the almonds. Add to chocolate chips and toss to combine. Spread half of mixture in well greased 13 x 9 inch baking pan.
In heavy pan, bring butter and brown sugar to a boil over medium heat. Cook 5 to 7 minutes. Syrup should be light golden brown anf just reaches the hard crack stag on candy thermometer (300 degrees F).
Pour hot syrup evenly over nut mixture. Top with remaing nut mixture. Refrigerate until toffee is set and chocolate is frim. about 1 1/2 hours. Cut into squares. You can store for 2 weeks in tightly covered container.
These are delicious and oh so rich.
2 cups sliced almonds
12 ounce milk chocolate chips
2 sticks butter, but into bits
1 1/2 cups packed light brown sugar
Preheat oven to 325 degrees. Toast the almonds on baking sheet until lightly browned.
Chop chocolate chips. Transfer to a medium bowl. Coarsely chop the almonds. Add to chocolate chips and toss to combine. Spread half of mixture in well greased 13 x 9 inch baking pan.
In heavy pan, bring butter and brown sugar to a boil over medium heat. Cook 5 to 7 minutes. Syrup should be light golden brown anf just reaches the hard crack stag on candy thermometer (300 degrees F).
Pour hot syrup evenly over nut mixture. Top with remaing nut mixture. Refrigerate until toffee is set and chocolate is frim. about 1 1/2 hours. Cut into squares. You can store for 2 weeks in tightly covered container.
These are delicious and oh so rich.
Bringing the