Incoming search terms:
- heath bar brittle
- peanut brittle toffee recipe
- heath peanut brittle
- easy heath bar brittle recipe
- recipe for Heath brittle
- heathbar brittile
- heath type candy recipe
- heath tofee brittle candy recipes
- heath brittle recipes
- heath bar brittle recipes
English toffee
1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extract
Cut chocolate fine.
Melt in double boiler over lukewarm water, 115 degrees F.
Stir occasionally.
Slice 1 cup of the almonds in halves lengthwise.
Coarsely chop remaining nuts.
Melt butter or margarine in heavy frying pan.
Add sugar, the almond halves, corn syrup and water.
Stir until sugar is blended and no undissolved sugar adheres to sides of pan.
Cook very slowly until small amount in cold water separates into hard but not brittle threads, 290 degrees F.
Stir occasionally to prevent burning.
Add vanilla extract.
Pour to 1/4 inch thickness into a 10 x 15 inch buttered pan or individual molds.
When cool, spread melted chocolate evenly over the top.
Sprinkle with remaining chopped almonds.
When hard, break into pieces.
Store in a tightly covered container between wax paper layers.
HEATH BAR CANDY
1/2 lb. Butter
1 Cup Sugar
1/2 Cup Nuts, Finely Chopped
1/3 Cup Chocolate Chips
Combine first 3 ingredients and boil, stirring constantly, until it thickens and looks like a brown paper bag.
Pour on greased cookie sheet.
Sprinkle the chocolate chips on top.
Let melt and spread smooth over the mixture.
Let cool and harden. Break into pieces.
Enjoy!