Wednesday, November 06, 2013

A Seasonal Favorite

Melt butter and sugar, cook to soft crack stage. Remove from heat and add secret ingredient.
Pour into pan, top with chocolate chips.

 Chips melt from the heat of the toffee, spread evenly. 

Top with chopped almonds and cool completely. Break into pieces and Enjoy!

Keeps for 2 weeks but never lasts more than a few days at my house. Tastier than See's Toffettes. It's a good thing I usually only make it during the holidays! Here's a similar recipe, but they don't know about the secret ingredient, ha!

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