~Cookin' In The Kitchen Since 2003~

Saturday, November 20, 2010

English Toffee

2 1/2 cups sugar
1 lb. butter
1/2 cup water
4 Tbsp. Karo Syrup
1/8 tsp. salt
8 oz. slivered almonds {optional}
Milk chocolate chips
Cook to hard crack stage. {300 degrees, or until when drizzled in cold water it hardens and is crunchy when eaten.}
Spray large cookie sheet with Pam.
Put slivered almonds on the bottom of pan.
Pour hot English Toffee evenly over almonds.
{If you're worried that the nuts will push to the sides of the pan when pouring on the hot English toffee, you can always put the nuts on after the chocolate layer melts.}
Let harden slightly and while still warm spread chocolate chips over the top.
Let chocolate chips melt on top of toffee.
When cool, break in to pieces with a butter knife.
{do not cool in fridge or in freezer, it will harden chocolate and then separate from toffee when you try to break it in to pieces. I learned this the hard way...}

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