Butter Toffee

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Butter Toffee

candies

2 1/4 cup sugar
1 teaspoon salt
1/2 cup water
1 1/4 cup butter (2 1/2 sticks)
1 1/2 cup chopped blanched almonds, divided
1 cup finely chopped walnuts, divided
1 teaspoon rum extract
4 oz milk chocolate, broken into pieces

Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 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 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson - Cooking Echo