Full Page 4 x 6 5 x 7
Adapted from the recipe of Mary Monroe.

If anyone can give me an idea for how to break up the toffee into 1/8" bits without having a lot of "toffee dust", let me know.

2 cups sugar
2 cups butter
1 or 2 cups almonds chopped very finely (optional*)
1/2 cup almonds chopped coarsely for topping (optional)**
8 milk chocolate bars (optional)**

Over medium-high heat, melt butter. Add sugar and chopped almonds*. Use a candy thermometer to heat to 300° (hard crack). Quickly spread as thinly as possible on a pre-greased baking sheet. The thinner, the better. Allow to cool, then smash it up into 1/8" bits or at least as small as you can without turning it into toffee dust. Store in 4 oz portions in a cool, dry place; DO NOT FREEZE!!!

*1 cup of nuts for using with Husky Treats; 2 cups to make "real" toffee.

**If you are making "real" toffee: after the toffee has cooled, melt chocolate bars on the top and sprinkle 1/2 cup chopped nuts over the melted chocolate before it cools.

Makes about 6 4-oz portions
Keywords: Rice Krispies,desserts,snacks,sweets   Category: Sweets: Other    Cookbooks: Dave Ferguson, Ferguson Family
Recipe by Dave Ferguson     Added: April 22, 2006 by deebeeeff     Last Updated: July 03, 2015
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com