* Exported from MasterCook * English Toffee Recipe By : Ruth Donenfeld Serving Size : 3 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Butter 2 c Sugar 2 tb Light corn syrup 6 tb Water 1 c Almonds -- blanched, slivered 6 oz Semi-sweet chocolate chips 2 tb Shortening 3/4 c Almonds -- toasted, sliced Melt the butter in a heavy 10" 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°F on a candy thermometer). Pour the mixture into a greased 17x14" 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. Yield: 3 Pounds - - - - - - - - - - - - - - - - - -