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Chocolate English Toffee


2 c Butter Or Regular Margarine
2 c Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched, Slivered
6 oz. Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted, Sliced


Melt the butter in a heavy 10-inch skillet.

Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils.

Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer).

Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan).

Melt the chocolate chips with the shortening, over hot water, stirring until smooth.

Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds.

When the chocolate has set, break chocolate  toffee apart at the scores and store in a cool place in tins.

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