English Toffee

November 23, 2013

• 2 sticks butter
• 1 cup sugar
• 3 Tbls. water
• 1 Tbls. corn syrup
• Several drops almond emulsion or extract
• ½ cup toasted chopped almonds
• 1 ½ cups semisweet chocolate chips
• Grated almond powder for the top

In a heavy saucepan, combine butter, sugar, water, and corn syrup. Boil until it turns the color of a paper sack, stirring only occasionally.
Stir in the chopped almonds. Pour onto a buttered cookie sheet and sprinkle a solid layer of chocolate chips on top.
When they are all melted, smooth melted chocolate to the edges.
Sprinkle grated almond powder onto the melted chocolate. Let cool and break into bite sized pieces.