A delightful sweet that is very popular with Scottish children.

Angus Toffee

Melt butter in a pan. Add the ground almonds, sugar and milk. Stir till the sugar is dissolved. Bring to the boil and simmer till it reaches soft ball - 240 deg F/ 120 deg C. To test without a thermometer, drop some of the syrup into a cup of cold water and it should come together into a soft ball when ready. Remove from the heat and beat for about five minutes or until it becomes thick. Add the almond essance and pour into a shallow baking tin. Cut up when almost cold.

Source: http://www.scotsindependent.org/features/food/angus_toffee.htm

Since April 1, 2004