From: Faith Morrison
    To: Helen Probst
    Sent: Sunday, February 12, 2012 9:52 AM
    Subject: almond recipe from 2011 gifts

    Hi Helen,
    I shared your almonds (I would call them pralined almonds) with visitors and they were a hit!  I was asked for the recipe, and I said sure, but I can only find the Chocolate-Toffee Squares and the Cinnamon Pecans.  I can't find the almonds.  Could you please send that recipe to me?
    Thanks!
    Faith


Subject:     Re: almond recipe from 2011 gifts
From:     Helen Probst
Date:     Sunday, February 12, 2012 11:52 AM

Faith,
 
Essentially, the toffee used in the Chocolate-Toffee Squares is the same stuff I used for the almonds--I ran out of saltines, and I knew this works, so you got almonds too.  So, when making the 'pralined almonds:' foil the pan, GREASE/spray the foil, spread almonds (or other nuts--I've even used a mix, may or may not be salted, but if salted, I suggest using UNSALTED butter).  Melt butter & sugar as in toffee squares--depending on how hard you like your toffee brittle, you can heat it a tad longer, but not too long!  Heat in oven to smooth the toffee & then chill without spreading any chocolate over it.  OR, you can spread the chocolate chips over the hot nut/toffee if you want decadent almond brittle!  Either way, I suggest you chill till HARD before chunking up with knife tip (rather than only 20 minutes for squares).  With the squares, you want the toffee to be still semi-hard, with the brittle, you want it hard enough to crack into pieces.  I also suggest turning all these recipes out onto waxed paper for easier clean up, did I mention that on the recipe cards?
 
There you have it!  Nice to hear from you.
Helen