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 the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to coo, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins. Makes 3 lbs of candy.

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