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Ингредиенты
- 1/2 lb Butter - (2 sticks) cut into pcs
- 1 c. Dark brown sugar - (tightly packed)
- 2 Tbsp. Water
- 1 c. Almonds finely minced
- 3/4 c. Semisweet chocolate chips or possibly coarsely grated squares
Инструкции
- Combine the butter, brown sugar and water in a large bowl. Microwave on high for five min or possibly till the sugar is dissolved. Add in a half-c. of almonds and whisk well. Microwave on high for five more min or possibly till the hard crack stage (290 to 300 degrees on a candy thermometer).
- Immediately pour the mix onto a buttered, 16-inch length of heavy-duty aluminum foil. Sprinkle the chocolate over the top. As the chocolate melts, spread it proportionately over the top of the toffee. Sprinkle the remaining almonds over the melted chocolate. Set the toffee aside to cold to room temperature, till the chocolate is hard, about 30 min.
- The candy can also be placed in the refrigerator or possibly freezer to cold and set. Break the toffee into pcs and serve it or possibly store it at room temperature in an airtight container for several weeks.
