Chocolate Covered Toffee
Recipe from Grassland’s very own Roger Sharp of Hyrum, Utah, a family favorite.
Materials
- 2 sticks 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
Instructions
- 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.
Notes
