---------- 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