CHERRY ALMOND TOFFEE

By gaster16

Ingredients

• 1 cup finely chopped toasted almonds
• 3/4 cup chopped candied red cherries
• 1 cup butter (not margarine)
• 1-1/2 cups packed brown sugar
• 1 6 oz. package (1 cup) semi-sweet chocolate

Preparation

Step 1

Line a 13x9x2" baking pan with foil, butter the foil. Sprinkle nuts and cherries evenly over the foil. Butter sides of a heavy 2 quart saucepan. In pan melt the 1 cup butter over low heat. Stir in brown sugar. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 270 degrees, soft-crack stage. Mixture should not boil at moderate, steady rate over entire surface. Reaching soft crack stage should take about 15 minutes. Remove pan from heat, remove thermometer.

Quickly pour mixture into the prepared pan. Let stand for 2 minutes or until surface is firm. Sprinkle with chocolate pieces, let stand for 2 minutes to soften. Spread chocolate over candy. Chill until firm. Lift candy out of the pan, beat into pieces. Chill in an airtight container for up to 5 days.