Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Butter Toffee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 1

Nancy Speicher DPXX20A
1 Cup(s) Butter or margarine
1 Cup(s) Granulated Sugar
1/3 Cup(s) Packed brown sugar
2 Tablespoon(s) Water
1 Cup(s) Sliced unblanched almonds
1/2 Teaspoon(s) Baking soda
1/3 Cup(s) Semisweet chocolate pieces
1/2 Cup(s) Mock Pistachios*, optional
See recipe for Mock Pistachios Grease 13x9x2" baking pan; set aside.
In 3-quart saucepan melt butter. Add sugars and water and mix well.
Bring to boil, stirring constantly. Place cany thermometer insyrup and
when it reaches 260F, stir in almonds. Boil to 300F (hard-crack
stage), stirring occasionally. Remove from heat; stir in soda. Working
rapidly, pour candy into greased pan, top with chocolate pieces and
let stand a few minutes until melted. Spread chocolate evenly, then
sprinkle with Mock Pistachios. Cool in pan on rack. To serve, break in
pieces. Store airtight with waxed paper between layers in cool, dry
place 4 weeks. Makes about 1-1/4 pounds. Source - Woman's Day Nov.
1975 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3797
Calories From Fat: 2346
Total Fat: 271g
Cholesterol: 27.2mg
Sodium: 2283mg
Potassium: 958.2mg
Carbohydrates: 349.3g
Fiber: 23g
Sugar: 270.7g
Protein: 29.3g

Scale this recipe to Servings [?]