Nutty Toffee
Ingredients
125g (4oz) butter or substitute
1 cup honey
125g (4oz) hazelnuts
125g (4oz) unsalted peanuts
125g (4oz) almonds
125g (4oz) desiccated account
Method
Chop hazelnuts roughly. Put almonds and hazelnuts onto baking tray and place into a moderate oven for 3 minutes, or until the hazelnuts start turning golden brown. Remove from oven and cool. Stir the coconut in a frying pan over low heat until golden brown, remove from heat immediately. Boil honey for 15 minutes until thick. Add hazelnuts, peanuts, almonds and coconut. Mix lightly. Pour onto a greased tray to cool. When cold, break into pieces.
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