Almond Toffee from 1909 Recipe Book

Almond Toffee Recipe.

Put into a clean saucepan one and a half pounds of treacle, half pound of Demerara  sugar, stirring sugar, and two ounces of butter. Boil for twenty five minutes, stirring very little, or it will candy. Add a quarter of a pound of blanched and split almonds, boil for five minutes, then turn into well-greased tins. When partly set,mark into bars with the back of a knife,

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