mitchell family cookbook

Granny used to make 20-30 pounds of this delicious Toffee every Christmas and it found its way into homes all over Palo Alto...a special holiday treat! Jane has changed the recipe to use dark chocolate instead of semi-sweet and sometimes uses a slightly larger pan with 8 ounces of chocolate.

Required Ingredients

6	Ounce	semi-sweet chocolate (melted slowly)
1	Pound	slivered almonds
2	Cup	sugar
2	Tablespoon	light karo
6	Tablespoon	water
1	Teaspoon	vanilla
		sliced natural almonds

Preparation Instructions

Melt butter in heavy pan; add slivered nuts and cook a few minutes.
Add sugar, karo and water and cook stirring frequently at first and then continuously until it reaches 290 deg
Add vanilla, pour into a 10x15 pan, spread melted chocolate over top using a rubber spatula and then sprinkle with sliced natural almonds, pressing them in lightly with the back of a fork. When cold crack into bite sized pieces and store in sealed tins.