Christmas Toffee – a delicious recipe with butter, almonds, ground almonds, sugar, chocolate, lecithin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In HEAVY PAN cook on high heat butter, sugar and lethecin; stri with wooden spoon(do not stop); when you have a hard boil add the slivered almonds(keep stirring). Stir continually on highest heat until almonds turn light brown.
2
Pour into a well greased, non-stick cookie sheet. Put broken peices of one large Hershey bar on top of hot toffee, put an aluminum tent over and let sit for 5 minutes. Spread melted chocolate, cover with ground almonds. Turn sheet over onto another cookie sheet that has lots of butter. You may need to use a knife to get it started dropping from the cookie sheet.Put other candy bar (broken into pieces) on top and tent with aluminum foil. Let sit for 10 to 15 minutes and then spread melted chocolate. Cover with ground almonds. Cool and break into small pieces.
3
It helps to divide the chocolate and ground almonds before you start.
2573
kcal
Calories
184
g
Fat
219
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound butter salted use good grade., 1/2 pound slivered almonds, 1/2 pound ground almonds, 2 1/2 cups sugar, and more.
Yes, Christmas Toffee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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