Let's Make: Butter Toffee!
A friend sent me a bag of butter toffee a little while back. It was so amazing that I ate the entire bag in probably three days. And if he sent me an entire batch of butter toffee according to the recipe he included, then I ate two sticks of butter on my own along with four Hershey Bars.
Here's the recipe. This goodness needs to be shared:
1/2 lb. butter (2 sticks)
1 c. sugar
1/2 c. slivered almonds
4 plain Hershey bars
Line a 1/2 sheet pan with aluminum foil. Unwrap Hershey bars and set aside for later. In a 3 qt. saucepan melt the butter, then add the sugar and mix well. Stir in the slivered almonds. Continue cooking until the mixture is the color of a brown paper bag. Pour onto the lined sheet pan and spread to desired thickness.
Lay the Hershey bars on the toffee and let melt. Spread and then cover with chopped walnuts. Refrigerate until chocolate is firm. Break into pieces.
Toffee will keep for several weeks if stored in cool, dark place in an airtight container.
Warning: Toffee will not last several weeks.
SOOOO delicious. I'm definitely adding butter toffee to our annual Christmas treats.