1 cup butter
1 cup packed brown sugar
2 cups chopped almonds
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Lightly butter a 13-by-9-inch baking pan; set aside. Combine butter and brown sugar in a medium heavy saucepan and bring to a boil over medium heat. Stir in 2 cups almonds. Pour into prepared pan and bake for 15 minutes. Remove from oven and sprinkle with chocolate chips. When chips have softened, spread evenly over toffee. Sprinkle remaining 1/2 cup almonds on top. Let cool completely and break into pieces. Store in airtight container.
Makes about 2 pounds candy.
Sweet Treats with Eileen Gilson
Sunday, December 03, 2000
