English Toffee

• 2 c. chopped almonds (not blanched)
• 2 c. butter or margarine
• 2 c. sugar
• 1/4 c. water
• 2 Tbsp. light corn syrup
• 2 (6 oz.) pkg. semi-sweet chocolate bits
• 1/2 c. walnuts

1. Chop almonds fine.
2. Melt butter in large, heavy saucepan over low heat.
3. Add sugar; stir until sugar dissolves.
4. Add water and syrup; continue cooking over low heat until candy reaches 290u0b0 on thermometer or until a few drops in cold water forms a brittle. Stir frequently.
5. While syrup cooks, melt chocolate in a double boiler.
6. Remove candy from heat; quickly stir in nuts.
7. Pour thin layer on cookie sheet.
8. When cool, spread top of brittle with thin coat of chocolate; sprinkle with chopped walnuts.
9. When set, do the other side.
10. Break into pieces when chocolate hardens.

almonds, butter, sugar, water, light corn syrup, semisweet chocolate bits, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738679 (may not work)