I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
1 1/4 cup sugar
2 tablespoons syrup (karo white)
1/4 cup water
1/2 lb. butter
1/3 cups ground almond
Cook in heavy pan to crack stage (375-380). Pour on buttered sheet spread with chocolate chips or plain chocolate and sprinkle with 1/2 cup ground walnuts. Mark into squares while toffee is hot. Cooking time about 10 minutes after starts boiling. Stir quite a bit as it browns and burns fast.
Monday, September 8, 2008
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment