English Toffee
adapted from Randy Judd of Xocolate
2 1/2 c sugar
1 pound butter
1/4 c water
1/4 c light corn syrup
1/2 c finely chopped almonds
1 bag of milk chocolate chips
Preparation:
Combine butter, sugar, corn syrup and water in a 4-5 quart pan over medium-high heat. Stir constantly until butter is melted, sugar is dissolved and mixture starts to boil. At a rolling boil, reduce heat to medium and stop stirring. Let cook (about 30 minutes) until mixture reaches 290 degrees (this is the temperature at our elevation along the Wasatch Front, if you live elsewhere, it is 300 degrees at sea level - you can adjust accordingly). Pour mixture onto a cookie sheet and allow to cool about 30 minutes. (I found out through experience that if you don't allow it to cool the full time, the chocolate doesn't stick to the toffee)
Melt the chocolate chips in the microwave, stirring after every 30 seconds until they are melted and smooth. Spread on top of the cooled toffee. Sprinkle with the chopped almonds and allow to cool completely. Break the toffee into pieces using a butter knife, and store in an airtight container. Yields about 2 1/2 pounds of YUMMY toffee.
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