Butter Toffee

Butter Toffee

A vintage recipe clipped from a newspaper for Butter Toffee


2 1/2 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups (2 1/2 sticks) butter
1 1/2 cups chopped blanched almonds
1 cup chopped pecans
1 teaspoon vanilla extract
6 ounces milk chocolate morsels


Combine sugar, salt, water, and butter in a heavy 3-quart saucepan. Heat to boiling over medium-high heat. Stir in 3/4 cup almonds. Cook, stirring constantly, to the hard crack stage (300-degrees to 310-degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup pecans, and vanilla. Quickly pour into a buttered 15.5x10.5-inch jelly roll pan; spread evenly. Sprinkle chocolate morsels over warm toffee. Spread evenly; sprinkle the remaining pecans. Cool completely. Break into pieces to serve. 

Yield: approximately 50 pieces.

Source: United Dairy Association

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