Impossibly Divine Toffee

• 1 cup butter (NO SUBSITUTES)
• 1 cup sugar
• 1 tablespoon water
• 1 tablespoon corn syrup
• 1 cup chopped almonds

1. Cook butter, sugar, water and corn syrup to the crack stage (290F) checking with a candy thermometer.
2. Add half the finely chopped almonds and cook 3 minutes more.
3. Pour into a well buttered 9-inch square pan and let cool.
4. Invert the pan and candy will fall out.
5. (Sprinkle it with melted semi-sweet chocolate while stil hot if desired, or with nuts.
6. Break apart.
7. Store in an airtight container (if it lasts that long!
8. ).

butter, sugar, water, corn syrup, almonds

Taken from www.food.com/recipe/impossibly-divine-toffee-135947 (may not work)