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English Almond Toffee

1 lb. blanched and chopped almonds
1 lb. sugar (2 1/4 c.)
1 tsp. vanilla
1 tsp. butter flavoring
1/2 lb. unblanched almonds
1 lb. butter (2 c.), use real butter or 1/2 butter and
1/2 margarine
1 1/2 lb. Hershey's sweet chocolate

Blanch the 1 pound almonds, chop them very fine. Melt butter; add sugar, stir and cook 4 or 5 minutes on low heat. Add 1/2 pound of chopped almonds and continue cooking until the temperature reaches 275 degrees or the mixture makes a very hard ball
in cold water and begins to thicken. Stir the mixture constantly while cooking with wooden spoon.

Have 4 cookie sheets, 15 x 10 1/2-inches well greased. Take mixture off stove and add vanilla and butter flavoring, stir in well. Pour mixture out on cookie sheets at once.
Spread quickly while warm to about 1/8-inch thickness. Leave it to cool. Chop the 1/2 pound of unblanched almonds very, very fine. Melt chocolate in skillet over low heat. Spread 1/2 of the chocolate on the candy, evenly and very quickly.

Next, sprinkle 1/2 of the 1/2 pound unblanched almonds over the chocolate. When chocolate and candy have completely cooled and hardened, turn the pan of candy over onto another greased cookie sheet. Next, put the half of chocolate which you will
have to warm up on top of this side of the candy, spreading it evenly and thinly all over it. Sprinkle remaining unblanched almonds over the chocolate on this side. Let cool and harden.

Break into the size pieces you desire with the pressure of a knife. Store between sheets of waxed paper in a closed container.
 

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