English Toffee
/2 cups sugar
1 tsp. salt
1 cup water
1 cup (2 sticks) butter
3 cups slivered almonds, divided
3 (6 oz.) pkgs. semi-sweet chocolate chips
Directions: Combine sugar, salt, water, and butter. Cook to the light crack stage
(285 degrees on candy thermometer), stirring constantly. Add 1 cup almonds. Pour
on well-greased cookie sheet and cool.
In a separate bowl, melt chocolate chips. Spread half on top of cooled toffee.
Sprinkle with 1 cup almonds. Press almonds onto chocolate and allow to cool. Turn
toffee over and spread with remaining chocolate and remaining 1 cup almonds.
When cool, break into pieces.
Comment:
