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Recipe by: hafide
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See below ingredients and instructions of the recipe
2 1/4 c Sugar
1 ts Salt
1/2 c Water
1 1/4 c Butter (2 1/2 sticks)
1 1/2 c Chopped blanched almonds,
-divided
1 c Finely chopped walnuts,
-divided
1 ts Rum extract
4 oz Milk chocolate, broken into
-pieces
Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt,
water and butter in a heavy 3-quart saucepan. Heat to boiling on
medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
to hard crack stage (300-310 degrees). Remove from heat. Stir in
remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
only enough to combine. Very quickly, pour into prepared pan. Spread
evenly. Place chocolate on warm toffee until melted. Spread
chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
walnuts. Cool; break into pieces.
Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie
Carlson - Cooking Echo
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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