might take another picture later, after it's broken-up![/COLOR]
Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
cup SugarSlim -- or other sugar alcohol blend
cup sugar-free syrup -- hazelnut flavor
cup sliced almonds -- toasted
cup MiniCarb chocolate chips
cup toasted almonds -- finely chopped
In a large heavy pan combine syrup, SugarSlim and polydextrose.
Bring to boil, stirring (polydextrose should be dissolved. If it isn't, either add
more water and/or continue to stir on warm.).
Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300F).
[COLOR=Navy](Once the butter was melted, this took 10 minutes on my stove.
I have an electric stove, with markings from 1 to 10. I used 8 1/2.)[/COLOR]
Remove from heat and quickly stir in 1/2 cup sliced almonds.
Quickly spread mixture in a 9 X 9" silicon pan.
[COLOR=Navy](This did not fill the whole pan, I ended up with about an 8" square of candy.)[/COLOR]
Immediately, sprinkle chocolate chips evenly over toffee mixture in pan.
Cover with a cookie sheet; let chips soften for 5 minutes.
Remove cookie sheet, spread chocolate into a thin, even layer; sprinkle with 1/4 cup
Cool completely before breaking into pieces.