A very dear friend gave me this recipe and I thought I would share it with you all. As Granny use to say, It's mighty toothsome, (Her term for something darn good to eat)
1/2 pound of unsalted butter (two sticks) room temp.
1 1/4 cups granulated sugar
1/4 tsp. salt
1 cup corsely chopped Almonds
1 TBS. light corn surup
large cookie sheet
1. butter the cookie sheet and set aside
2. In saucepan combine room temp butter, sugar, salt, and corn syrup. Cook over medium heat and bring to a boil, stirring constantly with wooden spoon for about 4 minutes.
3. turn the heat to high, add the almonds and continue cooking for about 7 minutes again stirring constantly until the mixture turns a light brown.
4. turn the mixture out on the prepared cookie sheet, spreading it out evenly with the spoon or spatula. Let cool and break it into small pieces.
NOTE: If you have the time and inclination, you can spread the almonds pieces out on a spare cookie sheet and toast them a wee bit in the oven, it improves the taste of the toffee but even if you don't take this step, this stuff is SOME kind o' good.
Food for Thought – 22 March 2018
1 hour ago