An excellent recipe for making classic, rich buttery English toffee.
1 cup butter
2 cups granulated sugar
1 cup toasted slivered or sliced almonds - divided use
1 cup semisweet chocolate pieces
- Generously butter a large baking sheet. Set aside.
- Combine butter and sugar in a large heavy saucepan. Cook and stir over high heat until mixture boils. Reduce heat to medium; cook, stirring constantly, until candy thermometer reaches 310°F (155°C). Remove from heat and add 1/2 cup of the almonds. Stir quickly and pour onto prepared baking sheet.
- When it has cooled somewhat, but is still very warm, sprinkle the semisweet chocolate pieces over top. Once softened, spread chocolate with a spatula evenly over toffee. Sprinkle with remaining 1/2 cup of almonds.
- Cool and and break into serving pieces.
Makes about 2 pounds.