---------- Recipe via Meal-Master (tm) v8.05
 
      Title: NUT-TOPPED TOFFEE
 Categories: Candies, Gifts
      Yield: 3 Dozen pcs.
 
---------------------------MAGGIE MARTIN (UYFV11A---------------------------
      1 c  Butter
      1 c  Brown sugar, firmly packed
  8 1/4 oz Milk chocolate
    1/2 c  Hazelnuts, finely chopped

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    In a deep pan, combine butter and sugar. Cook over medium-high heat,
  stirring constantly, until mixture reaches 300 degrees (hard crack stage)
  on a candy thermometer. Pour immediately into a buttered 9-inch square
  baking pan. Lay chocolate bars over hot candy and let stand until softened,
  then spread smoothly. Sprinkle with hazelnuts, pressing them in lightly
  with your fingers.
    Refrigerate until chocolate is firm. Invert candy onto a flat surface and
  break apart into small pieces. Wrap airtight; store in cool place up to 3
  days.
 
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