Everton Toffie No. 2

20 to 30 minutes.


  • Sugar, 1 lbs.
  • butter, 5 oz.
  • almonds, 2 oz.:


Boil together a pound of sugar and five ounces of butter for twenty minutes; then stir in two ounces of almonds blanched, divided, and thoroughly dried in a slow oven, or before the fire. Let the toffie boil after they are added, till it crackles when dropped into cold water, and snaps between the teeth without sticking.