---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TOFFEE II
 Categories: Candies
      Yield: 1 Servings
 
    2/3 c  Butter
    1/2 c  Sugar
    1/3 c  Water
    1/2 ts Salt
    2/3 c  Blanched almonds; chopped
    1/4 ts Baking soda
    1/2 c  Semisweet chocolate pieces
           Pecans; finely chopped
 
  Recipe by: Los Angeles Times Place butter, sugar, water and salt in large,
  heavy saucepan. Place over medium heat and cook, stirring constantly, until
  mixture comes to boil. Insert candy thermometer into mixture, being
  carefully not to touch bottom of pan. Reduce heat to medium-low and
  continue cooking, without stirring, until thermometer reaches 236 degrees.
  Add almonds and continue to cook, stirring constantly, until mixture
  reaches 290 degrees. Color will change from beige to tan. Remove pan from
  heat. Stir in soda. Pour mixture onto buttered baking sheet, spreading as
  thin as possible without tearing. Sprinkle chocolate pieces over hot candy.
  After few seconds, spread chocolate with rubber scraper to form thin
  coating. Sprinkle with chopped pecans. Refrigerate candy until firm. Break
  into pieces. Store airtight. Makes about 1/2 pound.
  
  By JOAN DRAKE Copyright Los Angeles Times
 
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