Ingredients
- 450 gr sugar
- 280 gr butter
- 190 gr blanched almonds (chopped)
- 110 ml milk chocolate
- 120 gr walnuts (finely chopped)
- 120 ml water
- 5 gr rum extract
- 3 gr salt
-pieces Butter a 15x10 inch jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3 litre saucepan. Heat to boiling on medium-high heat. Add 0.75 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 0.75 cup almonds, half 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 half cup walnuts. Cool; break into pieces. Makes: 50 pieces
