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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carol’s Almond Toffee Crunch Recipe

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This recipe for Carol’s Almond Toffee Crunch is from Grandma Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1⅓ c sugar
1 t vanilla extract
1 c butter
1 T light corn syrup
½ c chocolate chips
¼ c slivered almonds, finely chopped
Directions:
Directions:
In a heavy 2-quart saucepan over medium heat, heat sugar, butter, corn syrup, vanilla, and 2 T water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stir frequently, until temp. reaches 300 degrees, about 20 min. Immediately pour mixture evenly onto an ungreased large cookie sheet. Sprinkle with chocolate chip (chips will melt). Spread melted chocolate evenly over candy; sprinkle with almonds. Let the candy cool and harden for about 1 hour, refrigerate for 30 min. if chocolate is not set.

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