Paulines English Toffee
1 pound butter
2 cups Sugar (C&H)
5 Tablespoons Water
1 cup raw chopped almonds
1 pound bag milk chocolate chips
1/3 cup finely chopped almonds to sprinkle on top of the chocolate
Melt butter, add sugar and water on medium low heat.
Stir until sugar and butter are incorporated.
Continue stirring as it turns creamy light color. Bring temperature to medium heat, stir constantly.
Add raw almonds just before soft crack stage.
When it reaches soft crack, and turns toffee color, pour onto buttered marble or cookie sheet.
Sprinkle with milk chocolate chips. Once the chocolate is melted, spread with spatula.
Sprinkle with finely chopped almonds.
Cool--allow enough time for the chocolate to harden. Crack into pieces and Serve
Best made when air temp is dry and clear.
On rainy moist days the toffee will not set firm.
