Buttery almond toffee dipped
in semisweet chocolate and rolled in crushed walnuts.
Toffee
- 1 cup almonds
1 cup butter
1 cup granulated sugar
1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
2 cups ground walnuts
- Spread almonds onto a
buttered baking/cookie sheet; set aside.
- In a saucepan, combine
butter, sugar and salt. Cook over high heat, stirring constantly,
for 5 to 7 minutes, or until light brown. Stir in vanilla and
immediately pour, without scraping, over the almonds. Cool.
- Meanwhile, in a double
boiler, melt chocolate chips, stirring until smooth.
- Break the toffee candy
into pieces and dip each into the melted chocolate and then roll
in finely ground walnuts; coating evenly. Place on aluminum foil
until set.
Makes about 24 pieces.
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