Easy, Easy English Toffee

Total Time: 2 hrs 38 mins Preparation Time: 8 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 24
• 1 cup sugar
• 1 cup butter
• 2 tablespoons water
• 3/4 cup slivered almonds
• 8 ounces semi-sweet chocolate chips (equates to a little over 1/2 of a 12 oz. bag)
• 3/4 cup sliced almonds

Recipe

• 1 in a large skillet, melt butter on med. high heat.
• 2 **tip** bring out a jar of peanut butter and turn it upside down near the skillet to use only as a color guide to know when the mixture is done.
• 3 add sugar and stir until dissolved into the butter.
• 4 add water, pouring it all over the pan.
• 5 bring to a full, frothy boil.
• 6 at full boil, cook 1 minute then add slivered almonds.
• 7 stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle.
• 8 as you stir, angle the handle of your spoon down as low as you can to have few air bubbles.
• 9 cook this mixture until it is the color of the inverted peanut butter jar.
• 10 **important** it will brown fast in the end, so don't let it get too dark).
• 11 pour into a 9 x 13 pan. (you could use disposable aluminum pans also).
• 12 let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
• 13 place on wax paper.
• 14 topping:.
• 15 microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). if a few seconds more are needed to melt completely, do so in small increments.
• 16 coat toffee with chocolate (like frosting) and top with slivered almonds. i only cover one side but you can do both if desired.
• 17 lightly press down almonds to make sure they stick to the chocolate.
• 18 cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (you can stack multiple batches on top of each other as long as the chocolate is pretty solid).
• 19 break into pieces after it has hardened and store in a covered container.
• 20 variations: use different kinds of chips. (mint, , dark, milk chocolate).