---------- Recipe via Meal-Master (tm) v8.05
  
       Title: ALMOND TOFFEE CRUNCH
  Categories: Candies
       Yield: 10 Servings
  
 ---------------------------DOROTHY CROSS TMPJ72B---------------------------
   1 1/2 c  Sugar
       1 c  Margarine or butter (2
            Sticks)
       1 tb Light corn syrup
       1 ts Vanilla extract
     1/2 c  Semi-sweet chocolate chips
     1/4 c  Slivered almonds, finely
            - chopped
  
   11-19-93 This is a wonderfully crunchy candy. Make it for guests or take as
   a hostess gift to holiday parties. (Makes about 1 pound 2 ounces) About 1
   hour before serving or early in day: 1. In a heavy 2-quart saucepan over
   medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract,
   and 2 tablespoon water to boiling, stirring constantly. Set candy
   thermometer in place and continue cooking, stirring frequently, until
   temperature reaches 300 degrees or hard-crack stage (when small amount of
   mixture dropped into very cold water separates into threads that are hard
   but not brittle), about 20 minutes. 2. Immediately pour mixture evenly onto
   ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate
   will melt). With knife or metal spatula, spread melted chocolate evenly
   over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour;
   refrigerate 30 minutes if chocolate is not set. 3. Break candy into small
   pieces to serve. Makes about 1 pound 2 ounces. Each ounce: About 185
   calories, 13 g fat, 0 mg cholesterol, 140 mg sodium. Source: BH&G Magazine
   ~ December, 1993 DOTTIE, in Irvine, CA
  
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