Best EVER candy and makes a great gift. From the Artist in the Kitchen-St Louis Art Museum Cookbook.
BUTTER TOFFEE
1/2 cup real butter
1 cup sugar
1/2 teas salt
1/4 cup water
1/2 cup sliced almonds
3 oz choc chips
Rub inside edge of a large glass cassarole with butter and put remaining butter in cassarole. Pour sugar directly on butter in bottom of bowl, try to avoid getting sugar on the sides. Add salt and water. Microwave about 7 min probably longer until toffee colored. Pour syrup over almonds on buttered cookie sheet. DO NOT scrape bowl as candy will chrystalize. Microwave chocolate 1-1/2 -3 min just until melted. Spread onto toffee. Cool, break into pieces and enjoy!
Submitted by Sue S.
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