Recipe(tried): Toffee Recipes

These first two recipes are very good..sorry I didn't write down my source so it's a mystery where they came from...lol...I prefer the first recipe....

English Butter Toffee

2 cups sugar
1 pound butter -- no substitutes
1 tablespoon light corn syrup
1/2 cup water
1/2 cup almonds -- sliced
6 ounces milk chocolate bar

Combine sugar, butter, corn syrup, and water in a large saucepan. Heat on
med. heat until butter is melted. Increase heat and bring to a boil and
boil for approx. 13 minutes or until 280-290 on a candy thermometer,
stirring constantly. Pour into a buttered 15x10 pan which has been
sprinkled with the almonds. Let cool for 5 minutes. Break chocolate bar
into squares and place on top of toffee. When melted, spread evenly. Cool
completely. Break into pieces.

English Toffee

2 cups Butter Or Regular Margarine
2 cups Sugar
2 tablespoons Light Corn Syrup; Karo
6 tablespoons Water
1 cup Almonds; Blanched -- Slivered
6 ounces Chocolate Chips; Semisweet
2 tablespoons Vegetable Shortening
3/4 cup Almonds; Toasted -- Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn
syrup, water and 1 cup of almonds. Cook over medium heat, stirring
constantly, until the mixture boils. Continue to cool, stirring
occasionally, until the mixture reaches the soft crack stage, (290
degrees F on a candy thermometer). Pour the mixture into a greased 17 X
14-inch 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. Makes 3 lbs of
candy.

I am including this last recipe thinking it might give you an idea of how to coat your cookies....Hope these recipes help...Good Luck!! You might also want to check out the recipe posted for Millionare's shortbread posted a while back on the baking board...Take Care... Vic's Toffee Grahams

16 Graham crackers
1/2 cup Margarine
1/2 cup Butter
1/2 cup Sugar
3 tablespoons Sliced almonds

Place 14 graham crackers on 15- by 10-inch jellyroll pan lined with foil. Break up remaining 2 graham crackers into large pieces and use broken crackers to fill gaps on pan. Melt margarine, butter and sugar in saucepan, then boil 2 minutes. Pour glaze over graham crackers and spread evenly with spatula. Sprinkle with sliced almonds. Bake at 325 degrees until white bubbles on glaze darken and disappear, about 15 minutes. Do not overcook. Cool completely in pan.
When cool, remove foil from pan and snap candy into pieces. Store in airtight container.
Yields 3/4 pound, about 60 pieces.

Recipe Source:
Los Angeles Times - 12-16-1998