Title: English Toffee - Christmas - England
Categories: Ethnic Candy
Yield: 10 Servings
| 2 | c | Butter Or Regular Margarine |
| 2 | c | Sugar |
| 2 | tb | Light Corn Syrup; Karo |
| 6 | tb | Water |
| 1 | c | Almonds; Blanched, Slivered |
| 6 | oz | Chocolate Chips; Semi-sweet |
| 2 | tb | Vegetable Shortening |
| 3/4 | c | 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.