Aunt Lisa's English Toffee

Ingredients:

• 1 pound butter (4 sticks)
• 2 cups white sugar
• 2 teaspoons vanilla
• 24 oz. chocolate chips
• 1 cup sliced almonds
• Chopped almonds (approx. 3 cups)

Equipment:

• Candy thermometer
  
• Heavy saucepan
• 11 x 13 cookie sheet
  

Directions:

Grease cookie sheet with butter.

Combine butter and sugar in large heavy saucepan. Stir over medium heat until ingredients are combined. Stirring constantly, cook until mixture reaches the hard crack stage, (300 degrees on a candy thermometer). Don't be tempted to speed the process by turning up the heat; the result will not be as favorable.

When the mixture reaches 300° remove from heat, stir in one cup sliced almonds and two teaspoons vanilla, pour mixture onto a well greased cookie sheet. With a spatula spread toffee to evenly distribute. While the toffee is still hot sprinkle with chocolate chips, the heat of the toffee will melt the chocolate. Spread melted chocolate chips evenly over toffee and sprinkle with chopped almonds.

Once chocolate has set, run knife along edge of pan. Cover toffee with plastic wrap and flip pan, releasing toffee onto another surface (the bottom of another cookie sheet works well).

Melt remaining chocolate chips, it is recommended to melt the chocolate in the microwave, it is important not to over heat the chocolate. It is not necessary to melt the chocolate completely; the heat of the chocolate will melt any remaining bits. Pour melted chocolate onto the flip side of the toffee. Spread evenly and sprinkle with chopped almonds.

When cooled, break into bite sized pieces and store in covered container.

Enjoy!

Helpful Tips:

• Never attempt to make toffee when in is raining, moisture in the air in not conducive to candy making.
  
• To determine if the toffee mixture is at the hardball stage, drizzle a bit of the hot toffee mixture into a cup of ice water. The toffee will quickly harden. If the mixture is too soft/chewy it has not reached the correct temperature. Continue cooking!
  
• If the chocolate is over heated when cooled it will become chalky and will not adhere to the toffee.
  
• Toffee stores very will in the freezer.