English Toffee

Ingredients:

• ½ cup butter
• 1 cup semisweet chocolate chips
• 1 TBS Pure Vanilla Extract
• 1 cup finely chopped almond
• 1 cup packed brown sugar
• 1 tablespoon water

Directions:

• Heavily grease a large cookie sheet with butter.
• In the saucepan melt the ½ cup butter.
• Add brown sugar and water. Cook and stir over medium-high heat to boiling.
• Clip a candy thermometer to the side of the pan. Cook and stir over medium heat to 280 degrees F or soft-crack stage (about 10 minutes).
• Remove saucepan from heat; remove thermometer.
• Immediately and carefully stir in vanilla; pour into greased cookie pan.
• Melt chocolate chips for one minute in the microwave.
• Place toffee pan in for freezer for 5 minutes.
• When chocolate is soft & melted, spread to cover toffee & sprinkle with chopped nuts.
• Place in freezer until completely cool, approx 10 minutes; twist pan to crack toffee & use a spatula to lift candy off of pan.
• Break into pieces.
• Store in an airtight container in the refrigerator for up to 2 weeks.

         

Notes: My favorite.

Yields: About 1-½ pounds.