English Toffee by Jackie Sands

Grease the cookie sheet with butter

 

Recipe

2 cups sugar

1 TLSP white Karo syrup

1LB butter

½ cup water1/2 cup chopped unblanched almonds (don’t cup to finely)

 

Topping:

Large Hersey Chocolate bar Broken in pieces

½ cup finely chopped walnuts

 

Mix sugar, water, butter, syrup, cover and bring slowly to boiling point.  Remove cover and stir occasionally.

 Add almonds and then stir constantly as mixture cooks down.  Cook until it darkens somewhat and you see a puff of smoke (275 degrees).

Pour out on buttered cookie sheet with sides (jelly roll pan) DO NOT scrape pan just hold it upside down until it stops dripping.

Place chocolate bits on top of warm candy to melt.  As it melts spread chocolate to cover smoothly.  Sprinkle with chopped walnuts.  Cool. Break in pieces and store in box (no tin) in a dry place.