Butter Toffee

Photo: flickr user LizMarie

Ingredients

cup Sugar

1 teaspoon Salt

cup Water

cup Butter (2 ½ sticks)

cup Chopped blanched almonds, divided

1 cup Finely chopped walnuts, divided

1 teaspoon Rum extract

4 ounces Milk chocolate, broken into pieces

Preparation

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 eve

Makes: 50 pieces