Chocolate Covered Toffee

Grassland Cook-Up Contest WinnerRecipe from Grassland’s very own Roger Sharp of Hyrum, Utah, a family favorite.

2 cubes of Grassland salted butter
1 cup granulated sugar
4 tablespoons water
1/8 teaspoon cream of tartar
1/2 cup blanched slivered almonds
1/2 cup pecans or walnuts

Heat the butter, sugar, water, and cream of tartar in a heavy skillet over high heat to the bubbling stage. Stir constantly until mixture pulls away from the skillet and is a light tan color.

Pour mixture onto a cookie sheet, and add blanched almonds.

Add a large chocolate bar on top of mixture. Spread chocolate on top of mixture until it melts and covers.

Sprinkle with pecans or walnuts and cool.

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