Gayleen's English Toffee (Almond Roca)

By sandy_h

From Aunt Gayleen

Ingredients

• Topping:
• 1 1 1 lb butter
• 1 1 1 lb butter
• 1 1 1 lb butter
• 2 2 2 cups sugar
• 2 2 2 cups sugar
• 2 2 2 cups sugar
• 2 2 2 Tbsp Karo syrup
• 2 2 2 Tbsp Karo syrup
• 2 2 2 Tbsp Karo syrup
• 2 2 2 Tbsp hot water
• 2 2 2 Tbsp hot water
• 2 2 2 Tbsp hot water
• 1 1 1 cup slivered almonds
• 1 1 1 cup slivered almonds
• 1 1 1 cup slivered almonds
• Topping:
• Topping:
• 6 6 6 oz milk chocolate chips
• 6 6 6 oz milk chocolate chips
• 6 6 6 oz milk chocolate chips
• 6 6 6 oz semi sweet chips
• 6 6 6 oz semi sweet chips
• 6 6 6 oz semi sweet chips
• Chopped almonds or pecans
• Chopped almonds or pecans
• Chopped almonds or pecans

Preparation

Step 1

Melt butter in heavy 2-quart saucepan. Add sugar, syrup, and water. Cook on high, stirring constantly to hard crack stage on candy thermometer (300 degrees). Quickly stir in almonds. Pour and spread onto well greased 13 x 9 x 2" pan. Turn out on waxed paper. Melt chocolate and spread over candy. Sprinkle with nuts. Cool and break up