English Toffee


1 lb butter, cut into thin slices

2 cups finely chopped lightly toasted almonds

2 T. water

2 cups granulated sugar

1/2 tsp. salt

10 oz. good quality chocolate, chopped (semi-sweet chocolate chips can be used)

Butter 2-3, 9 inch pie pans (depending on whether or not you like your candy pieces thick or thin). Melt chocolate in the top of  a double boiler.

In a heavy saucepan put butter slices and water, cook over medium high heat. Stir with a wooden spoon until melted then add sugar and salt as you continue stirring.

When mixture loses it’s yellow color and becomes white-ish, add one cup of nuts. Continue cooking, stirring constantly, until mixture reaches 300 degrees on a candy thermometer, about 20 minutes. Mixture will be caramel in color. Remove from heat.

Turn into prepared pans and cool just until set, but not completely hardened. Score into wedges with a sharp knife. Cool completely, about 30 minutes.

Remove toffee from pans and separate into wedges. Spread each piece with melted chocolate and sprinkle with remaining nuts. Place each piece on a wax paper lined tray that will fit in the refrigerator, chill until set. Turn candy over and spread chocolate and sprinkle with nuts.  Chill until firm, about 15 minutes. Store in a tightly sealed container at room temperature for up to 3 weeks.


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