English Toffee

By KDHarmon

Ingredients

• 1/2 C butter
• 1/2 C margarine
• 1 C sugar
• 3 Tbl water
• 1 Tbl corn syrup
• 6 ounces milk chocolate
• 1 C chopped almonds, toasted at 350 degrees for 10 minutes

Details

Servings 1

Preparation

Step 1

Combine all but chocolate and almonds in wide heavy saucepan. Cover. Bring to boil over moderate heat with the lid on.

Remove lid, place candy thermometer in pan and cook over high heat until it reaches 300 degrees. If candy begins to turn dark at the sides of the pan, lower heat.

After candy reaches 250 degrees, it will be necessary to stir often to prevent bottom from scorching.

Pour toffee into well-greased 9-inch square pan. Cool thoroughly and turn out of pan. Wipe excess fat from toffee with paper towels.

Melt chocolate over hot water and spread half on one side of the toffee, sprinkle with half the nuts. Cool completely and turn over, cover with chocolate and nuts. Cool, then break inbto pieces.

Do not refrigerate. Will keep for a couple months if well wrapped at room temperature.