English Toffee

Time: 30 minutes

Yield: one large jelly roll pan full
Recipe from the lovely Desla Feil

2 C butter
2 C sugar
3 T corn syrup
6 T hot water
1/2 C sliced almonds
2 C chocolate chips (semi or milk...whatever you prefer)
 *Tempered chocolate works as well, but is more expensive and hard to come by.
1/2 t shortening
1/2 C finely chopped nuts (I like pecans or almonds best)
1. Place the butter in a large heavy pot. Turn the heat to medium high.
2. Once the butter is almost melted add the sugar and stir it well to incorporate.
3. Keep stirring. When the mixture has come to a boil add the corn syrup and stir it well.
4. Add the water a few tablespoon or two at a time, in different spots of the pan. (For some reason I couldn't get a good picture while I was trying to stir, drip the hot water into the pot and and hold the camera. Picture the water being added in your minds eye, will ya? Thanks for your participation.  You are such a kind reader.)
5. Keep stirring and add the the almonds.
6. Now it's just you, the wooden spoon and the candy, my friend. Stir it and stir it and stir it over medium heat. You want to continue cooking it until it until it reaches 275-280 degrees. This should only take about 8-10 minutes. It will start to become kind of frothy and light brown in color. If you are worried about your candy thermometer showing inaccurate numbers try this easy test.

SIMPLE TEST: Dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle...it's done. It's as simple as that.

7. Remove it from the heat and pour it into a large jelly roll pan. Let it cool completely. Overnight is best.
8. Pour the chocolate chips into a medium sized bowl and heat them in the microwave for 30 seconds. Stir and return to the microwave to heat for another 30 seconds. Stir and repeat until the chocolate is smooth and melted.
9. Add the shortening and allow it to sit in the chocolate for about 30 seconds. Then stir it around until it melts completely.
10. Pour the chocolate over the top of the cooled candy.
11. Sprinkle with 1/2 cup finely chopped nuts.
12. Allow the chocolate to cool and set up completely. Then break it into pieces. Store in an air tight container for up to three weeks.