English Toffee

English Toffee (Kat Havins)

This is another Joe Fuller original.


1 ½ lb butter        6 cups sugar
4 cups sliced almonds 2 cups blanched almonds, chopped fine
dash of salt        2 – 3 16 oz Hershey Chocolate bar

Melt butter in heavy saucepan and mix well with sugar over high heat. When well-blended add the sliced almonds. Stir until a rich carmel color, just past hard crack stage on the thermometer. Pour into cookie sheets to cool. Immediately place chocolate bars on top to melt. Spread the melted chocolate over entire toffee layer. Place chopped almonds on top of chocolate before it sets.

Allow to set. When set break candy into pieces to eat.