BUTTER TOFFEE (CHRISTMAS)
- 1 c. sugar
- 1/2 tsp. salt
- 1/4 c. water
- 1/2 c. butter
- 1/2 c. chopped cashews for toffee and 1/4 c. for topping (3/4 c. total)
- 12 oz. chocolate chips
Toffee: Mix together all but chocolate chips and cashews and cook to light crack (258 degrees or until brittle when dropped in water). Add cashews. Pour onto greased cookie sheet. Cool.
Topping: Melt chocolate chips. Spread 1/2 on top of cooled toffee. Sprinkle with 1/2 chopped cashews. Cool and turn over. Repeat with chocolate and other 1/2 cashews. Cool. Break into pieces and wrap like fudge. Makes about 1 pound.