Recipe - English Toffee - Christmas - England

2 cup Butter Or Regular Margarine
2 cup Sugar
2 tablespoon Light Corn Syrup; Karo
6 tablespoon Water
1 cup Almonds; Blanched, Slivered
6 ounce Chocolate Chips; Semisweet
2 tablespoon Vegetable Shortening
Three fourths cup Almonds; Toasted, Sliced

Melt the butter in a heavy 10inch skillet. Add the sugar, corn syrup,
water and 1 cup of almonds. Cook over medium heat, stirring constantly,
until the mixture boils. Continue to coo, stirring occasionally, until the
mixture reaches the soft crack stage, (290 degrees F on a candy
thermometer). Pour the mixture into a greased 17 X 14inch baking sheet,
(jelly roll pan). Melt the chocolate chips with the shortening, over hot
water, stirring until smooth. Spread on the toffee, which has been scored
with a sharp knife in to bars. Sprinkle with Three fourths cup of toasted almonds.
When the chocolate has set, break apart at the scores and store in a cool
place in tins. Makes 3 lbs of candy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini