Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c Sugar 1 c Finely chopped walnuts,
1 ts Salt -divided
1/2 c Water 1 ts Rum extract
1 1/4 c Butter (2 1/2 sticks) 4 oz Milk chocolate, broken into
1 1/2 c Chopped blanched almonds, -pieces
-divided

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
Submitted By BARRY WEINSTEIN On 12-12-94

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