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Ingredientes
- 2 1/4 c. Sugar
- 1 tsp Salt
- 1/2 c. Water
- 1 1/4 c. Butter (2 1/2 sticks)
- 1 1/2 c. Minced blanched almonds, divided
- 1 c. Finely minced walnuts, divided
- 1 tsp Rum extract
- 4 ounce Lowfat milk chocolate, broken into pcs
Direcciones
- Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-qt saucepan. Heat to boiling on medium-high heat. Add in 3/4 c. almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 c. almonds, 1/2 c. walnuts, and rum extract, mixing only sufficient to combine. Very quickly, pour into prepared pan. Spread proportionately. Place chocolate on hot toffee till melted. Spread chocolate proportionately over toffee. Sprinkle with remaining 1/2 c. walnuts. Cold; break into pcs.
- Makes: 50 pcs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 911 | |
| Calories from Fat 540 | 59% |
| Total Fat 62.62g | 78% |
| Saturated Fat 26.36g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 683mg | 28% |
| Potassium 334mg | 10% |
| Total Carbs 85.51g | 23% |
| Dietary Fiber 4.5g | 15% |
| Sugars 78.96g | 53% |
| Protein 10.3g | 16% |
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