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Ingredients
- 1 cup Sugar
- 5 Tbsp Water
- 2 Sticks REAL Salted Butter
- 3-4 Hershey Bars
- Crushed Almonds
Details
Preparation
Step 1
Cook in heavy stainless steel pan, stirring occasionally, until mixture turns toffee color and reaches hard crack stage (150° C) on thermometer.
Pour mixture onto cookie sheet lined with parchment paper. While hot, put three or four Hershey chocolate bars on top. As they become melted, spread with rubber spatula. Top chocolate with 2 ½ cups of crushed nuts (pecans, almonds, etc.). Put candy in freezer or refrigerator for about 30 minutes until firm. Then break into pieces.
To clean pan, fill with water and bring to a boil. Let it sit a few minutes and it will come right out. Toffee may burn the bottom of the pan a little but that’s OK☺
Judy Bailey died of Breast Cancer Thanksgiving 2008
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