English toffee

Yield: 10 servings

Ingredients:

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

Instructions:

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.