English Toffee

1. 1

   Melt the butter in a heavy 10-inch skillet.

2. 2

   Add the sugar, corn syrup, water and 1 cup of almonds.

3. 3

   Cook over medium heat, stirring constantly, until the mixture boils.

4. 4

   Continue to cool, stirring occasionally, until the mixture reaches the soft crack stage, (290F on a candy thermometer).

5. 5

   Pour the mixture into a greased 17x14-inch baking sheet (jelly roll pan).

6. 6

   Melt the chocolate chips with the shortening, over hot water, stirring until smooth.

7. 7

   Spread on the toffee, which has been scored with a sharp knife in to bars.

8. 8

   Sprinkle with 3/4 cup of toasted almonds.

9. 9

   When the chocolate has set, break apart at the scores and store in a cool place in tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.