English Toffee

Alayna M. brought this to me last Christmas and I asked her for the recipe.

2 1/2 C. sugar

1/2 C. karo

1 1/2 C. blanched slivered almonds

1 lb. butter

1/2 C. water

1 lb. dipping chocolate (or hersheys bars)

3/4 lb. chopped walnuts (she uses a little less)

Boil sugar, water, karo, almonds and butter. Stir constantly. Cook until nuts are brown. Similar to the color of almond skins. This can take around 30 min. Spread on ungreased cookie sheet. Melt choco immediately after spreading toffee. Spread choco and sprinkle with walnuts. Pound walnuts into choco with the back of a spoon. Allow to cool overnight. Tap the bottom of the pan with a knife or hammer until it cracks. break up remaining toffee.