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Toffee, Almond

Melt five ounces of fresh butter in a small brass saucepan over a clear fire, and when it is dissolved stir into it a pound of good brown sugar, and let the mixture boil for a quarter of an hour. Have ready prepared two ounces of sweet almonds, blanched, halved, and dried. Throw them into the toffee, and let it boil after they are added until it hardens instantly when dropped into cold water, and breaks between the teeth without sticking to them. When this point is reached, turn the toffee out immediately or it will burn. Pour it upon buttered dishes. Or, blanch an ounce of sweet almonds, divide them into strips, and dry them thoroughly in a cool oven or before the fire. Boil a pound of sugar in half a pint of water till it is dissolved, then throw in an ounce of butter. Boil the toffee until it hardens instantly when dropped into cold water. Pour it on a buttered dish or oiled slab, and add the sliced almonds after the toffee is poured upon the dish. When nearly cold, mark it out in squares with the back of a knife. Time, fifteen to thirty minutes.