English Toffee

• 1 pound butter
• 2 1/4 cups white sugar
• 1 1/2 cups blanched almonds, sliced or slivered
• 1 cup white corn syrup
• 1 pound Hershey chocolate
• 1 1/2 cups ground blanched almonds

1. 1. Cover 2 large cookie sheets with parchment paper. Set aside. Split the chocolate in half. You will need to melt the chocolate in two separate bowls.
2. 2. Melt the butter, and stir in the sugar until it has been absorbed. Add the 1 1/2 cups blanched sliced almonds and corn syrup, and stir constantly over medium heat until the mixture reaches the hard crack stage (300o) on a candy thermometer.
3. 3. Pour the mixture onto the prepared cookie sheet. Wipe the surface of candy with a damp paper towel to remove excess butter, and allow it to dry.
4. 4. Wipe the surface of candy with a damp paper towel to remove excess butter using a small offset spatula, quickly spread half the chocolate over candy and sprinkle with 3/4 cup of the ground almonds. Cover with parchment paper, and place second cookie sheet on paper and spread on the rest of the chocolate, and sprinkle with the rest of the ground almonds.
5. 5. Refrigerate for 20 minutes to set chocolate.
6. 6. Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

butter, white sugar, blanched almonds, white corn syrup, chocolate, ground blanched almonds

Taken from www.epicurious.com/recipes/member/views/english-toffee-1218960 (may not work)