[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Nut Taffy[/title][fusion_text]Week of Dec. 15th to Dec. 19th, 2008
CHOCOLATE NUT TAFFY (Thanks to Grace Dembouski, Harding, Mn.)
1 Cup Sliced Almonds 1/2 Cup Butter
3/4 Cup Brown Sugar 1 Cup Semi-Sweet stirring constant Chocolate Chips
Line the bottom of an 8” greased pan with the sliced almonds and set aside. In a saucepan, bring to a boil the butter and brown sugar and boil at a slow rolling boil for 7 minutes, stirring constantly. Pour over almonds in pan Let stand a few minutes. Sprinkle the chocolate chips over the caramel mixture in pan. Let stand until the chips soften and then with the back of a spoon, spread the melted chips to frost the caramel mixture. Let cool and then break into pieces.
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