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    You are in: Home / Recipes / Almond-Encrusted English Toffee Recipe
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    Almond-Encrusted English Toffee

    Average Rating:

    2 Total Reviews

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    • on December 22, 2007

      Was confused about how much vanilla to put in; I used 1 tsp. and it seemed good. I don't own a candy thermometer, so I appreciated the descriptions of color and texture in the recipe. That helped me judge when it was done. Also, 35 minutes seems way too optimistic, considering the time it takes to cool everything in between steps. Thought the flavor was fantastic. Everyone loves getting this!

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    • on April 23, 2006

      This toffee was very good. However, there were a couple of areas in the recipe that were a little confusing. The directions called for vanilla (step #8), but there was no vanilla listed in the ingredients. I added 1 tsp. of vanilla and this seemed to work fine. Also, the directions called for cooking the mixture to 280 degrees (hard crack stage). Hard crack stage is actually 300 degrees, so I wasn't sure whether to cook it to 280 or 300 degrees. I ended up cooking it to 300 degrees and this seemed to work. Overall, this recipe had a great flavor and wasn't difficult to make. My family really liked it and I will be making it again (with the stated changes). Thank you for sharing this recipe.

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    Nutritional Facts for Almond-Encrusted English Toffee

    Serving Size: 1 (66 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 370.4
    Calories from Fat 283
    Total Fat 31.4 g
    Saturated Fat 14.4 g
    Cholesterol 39.0 mg
    Sodium 160.0 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 4.4 g
    Sugars 17.0 g
    Protein 5.9 g

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