English Butter Toffee

• Wesson oil
• 4 c. sugar
• 1/2 c. light Karo syrup
• 1 c. water
• 4 oz. butter
• 12 oz. butter
• 1 tsp. salt
• 4 oz. (1/2 c.) ground raw almonds
• 1 tsp. vanilla
• 2 Hershey's chocolate bars

1. Grease cookie sheets (3) with Wesson oil; set them over ice. Cook
2. to
3. 280u0b0, sugar, syrup and water.
4. Wash down sides of
5. pan using
6. cold
7. water and pastry brush.
8. Add 4 ounces of butter; stir
9. well.
10. Cook
11. to 290u0b0.
12. Add 12 ounces of butter; stirto keep
13. fromturning.
14. Cookto
15. 315u0b0.
16. Addtalt and almonds; cook to 325u0b0.
17. Remove from heat.
18. Add vanilla.
19. Pour on
20. cold Wesson oiled cookie sheets, 1/4 inch thick.
21. Score in squares while still warm; when cold, break in pieces and allow to mellow for 24 hours.

wesson oil, sugar, light karo syrup, water, butter, butter, salt, ground raw almonds, vanilla, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690081 (may not work)