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English Toffeecandy ----MARYBETH PEARSON GJMR13A---- 2 cup sugar 1 lb butter 5 tablespoon water 1 cup almonds; chopped raw 1 cup almonds; chopped roasted 1 chocolate; melted/ cooled Melt butter, add sugar, water and raw almonds. Cook om medium to high temperature (fast), stirring comstantly to prevent scorching. Cook to 305-310 degrees F. Pour onto buttered slab or cookie sheet to cool. (If desired this may be scored into squares before it hardens). When cool, spread with a layer of melted colled chocolate and sprinkle with roasted almonds. Allow this to set up, then turn over and put more chocolate and nuts, if desired. Break into pieces and store in an airtight container.
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