MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Butter Toffee
  Categories: Candies
       Yield: 6 servings
  
   2 1/4 c  Sugar
       1 ts Salt
     1/2 c  Water
   1 1/4 c  Butter (2 1/2 sticks)
   1 1/2 c  Chopped blanched almonds,
            -divided
       1 c  Finely chopped walnuts,
            -divided
       1 ts Rum extract
       4 oz Milk chocolate, broken into
            -pieces
  
   Butter a 15x10 jelly roll pan; set aside.  Combine sugar, salt,
   water and butter in a heavy 3-quart saucepan.  Heat to boiling on
   medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
   to hard crack stage (300-310 degrees).  Remove from heat.  Stir in
   remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
   only enough to combine. Very quickly, pour into prepared pan.  Spread
   evenly.  Place chocolate on warm toffee until melted.  Spread
   chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
   walnuts.  Cool; break into pieces.
   
   Makes:  50 pieces From: Jackie Olden Newsletter Posted by: Debbie
   Carlson - Cooking Echo
  
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