---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ALMOND TOFFEE CRUNCH
 Categories: Candies
      Yield: 10 Servings
 
---------------------------DOROTHY CROSS TMPJ72B---------------------------
  1 1/2 c  Sugar
      1 c  Margarine or butter (2
           Sticks)
      1 tb Light corn syrup
      1 ts Vanilla extract
    1/2 c  Semi-sweet chocolate chips
    1/4 c  Slivered almonds, finely
           - chopped
 
  11-19-93 This is a wonderfully crunchy candy. Make it for guests or take as
  a hostess gift to holiday parties. (Makes about 1 pound 2 ounces) About 1
  hour before serving or early in day: 1. In a heavy 2-quart saucepan over
  medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract,
  and 2 tablespoon water to boiling, stirring constantly. Set candy
  thermometer in place and continue cooking, stirring frequently, until
  temperature reaches 300 degrees or hard-crack stage (when small amount of
  mixture dropped into very cold water separates into threads that are hard
  but not brittle), about 20 minutes. 2. Immediately pour mixture evenly onto
  ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate
  will melt). With knife or metal spatula, spread melted chocolate evenly
  over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour;
  refrigerate 30 minutes if chocolate is not set. 3. Break candy into small
  pieces to serve. Makes about 1 pound 2 ounces. Each ounce: About 185
  calories, 13 g fat, 0 mg cholesterol, 140 mg sodium. Source: BH&G Magazine
  ~ December, 1993 DOTTIE, in Irvine, CA
 
-----