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English Toffee


  • 1 cup butter
  • 1 1/3 cup sugar
  • 1 Tbsp. white Karo syrup
  • 3 Tbsp. water
  • 1 cup blanched toasted almonds, coarsely chopped
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  • 1 bar milk chocolate
  • 1 cup blanched toasted almonds, finely cut


Melt butter; add sugar, corn syrup and water. Cook to 300 degrees watching carefully after thermometer reaches 280 degrees F. Quickly stir in coarsely chopped warm nuts; spread on ungreased warm non-stick pans; cool. Lift corners as it cools and pull out to make it thin. Turn out on wax paper; spread top with half of melted chocolate and finely chopped nuts. Chill in refrigerator to firm chocolate. Cover with waxed paper and invert. Spread other side with remaining chocolate and nuts. Chill. Break into pieces when cool.

By Robin from Washington, IA


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