Recipe for English Toffee


2 cup butter or regular margarine
2 cup sugar
2 tablespoon light corn syrup; karo
6 tablespoon water
1 cup almonds; blanched, slivered
6 oz chocolate chips; semi-sweet
2 tablespoon vegetable shortening
3/4 cup almonds; toasted, sliced


Melt butter in heavy 10-inch skillet. Add sugar, corn syrup, water and 1 cup almonds. Cook over medium heat, stirring constantly, until mixture boils. Continue to cool, stirring occasionally, until mixture reaches soft crack stage, (290 F on candy thermometer). Pour the mixture into greased 17x14-in baking sheet (jelly roll pan). Melt chocolate chips with shortening, over hot water, stirring until smooth. Spread on toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup toasted almonds. When chocolate has set, break apart at the scores; store in cool place in tins. Makes 3 lbs of candy.

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