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Ingredientes
- 2 c. Butter Or possibly Regular Margarine
- 2 c. Sugar
- 2 Tbsp. Light Corn Syrup, Karo
- 6 Tbsp. Water
- 1 c. Almonds, Blanched, Slivered
- 6 ounce Chocolate Chips, Semi-sweet
- 2 Tbsp. Vegetable Shortening
- 3/4 c. Almonds, Toasted, Sliced
Direcciones
- Heat the butter in a heavy 10-inch skillet. Add in the sugar, corn syrup, water and 1 c. of almonds. Cook over medium heat, stirring constantly, till the mix boils. Continue to coo, stirring occasionally, till the mix reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mix into a greased 17 X 14-inch baking sheet, (jelly roll pan). Heat the chocolate chips with the shortening, over warm water, stirring till smooth.
- Spread on the toffee, that has been scored with a sharp knife in to bars. Sprinkle with 3/4 c. of toasted almonds. When the chocolate has set, break apart at the scores and store in a cold place in tins.
- Makes 3 lbs of candy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 10 servings | |
| Calories 701 | |
| Calories from Fat 494 | 70% |
| Total Fat 57.04g | 71% |
| Saturated Fat 30.09g | 120% |
| Trans Fat 0.86g | |
| Cholesterol 98mg | 33% |
| Sodium 273mg | 11% |
| Potassium 273mg | 8% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 42.15g | 28% |
| Protein 6.37g | 10% |
