Ingrients & Directions
6 oz Flaked; (or slivered)
-almonds
3 oz Margarine or butter
1 c Sugar; (I always use castor
-sugar)
1/2 c Water
taken from the Australian Woman’s Weekly Cook Book
Boil altogether on high until mixture starts to turn brown (don’t let it
burn), stir occasionally until a nice deep brown – looks like toffee. Stir
in almonds until all coated and then remove from heat.
Grease foil and place teaspoon fulls of toffee on foil until it sets. They
can be any shape or size – doesn’t matter – still tastes good. These can be
iced with melted chocolate if you wish.
Yields
1 Servings