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Ingredientes
- 1 1/2 c. sugar
- 1 c. butter
- 3 T water
- 1 T light corn syrup
- 1 teaspoon vanilla
- 12 ounce (2 c.) chocolate chips
- 1 c. minced almonds
Direcciones
- Lightly grease 13 x 9 pan. Boil butter, sugar, water and corn syrup in medium saucepan over medium heat without stirring. (Candy thermometer registers 300 to 310 degrees) or possibly test by dropping small amount into ice water. When mix forms a brittle mass which snaps easily when pressed between fingers it is ready. Remove from heat. Stir in vanilla. Quickly pour mix into pan. Sprinkle evenly with chocolate chips. When chips are shiny (about 2 min). Spread over toffee. Sprinkle almonds over top, pressing gently into chocolate. Chill till cold. Break into bite size pcs. Store in airtight container up to one month. Makes 2 1/2 lbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 223 | 55% |
| Total Fat 25.21g | 32% |
| Saturated Fat 15.02g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 132mg | 6% |
| Potassium 132mg | 4% |
| Total Carbs 42.82g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 39.73g | 26% |
| Protein 2.97g | 5% |
