recipelink.com Chat Room Recipe Swap – 2000-12-18
From: recipelink.com

Recipe(tried): ENGLISH TOFFEE
Posted By: Katie in Minneapolis
Date: October 30, 1998
Board: recipelink.com Holiday Cooking Club

1 1/4 cups unsalted butter
1 cup sugar
4 T water
1/2 t salt
2 1/2 cups sliced almonds, finely chopped, divided
12 oz coating chocolate

Cut butter into pieces and melt in a 3 quart heavy bottomed saucepan over low heat. Add sugar, water and salt; increase heat to medium and cook until mixture registers 260 F on a candy thermometer, stirring constantly with a wooden spoon. Add 1/2 cup of the chopped almonds and cook until the mixture becomes golden brown and register 305 F on the thermometer ( about 8 minutes), stirring constantly.

Carefully remove the pan from the heat and pour the mixture onto an oiled wooden cutting board.

Melt 6 oz of the coating chocolate in top of a double boiler or in a microwave safe bowl. Spread over toffee and sprinkle with half of the remaining sliced almonds. Allow to set.

Flip toffee over. Melt remaining chocolate. Spread over uncoated side of toffee and sprinkle with the other half of the nuts. Allow to set.

When set, break into pieces.

Can be frozen up to 2 months.