English Toffee



1 cup roasted almonds, chopped

1 cup butter (no substitutes)

1 cup sugar

2 oz Miniature chocolate chips (or any semi-sweet

chocolate, chopped fine)



Spread half the chopped almonds in the bottom of a 9 x 13 in pan, set

aside. Combine butter and sugar in a heavy saucepan and cook,

stirring constantly, until mixture reaches 300 degrees on a candy

thermometer. Pour over the chopped almonds in pan. Let stand about 5

minutes, until top is set. Sprinkle chocolate chips over top of

candy, and let the heat of the candy melt the chocolate. Smooth

chocolate over candy. Sprinkle remaining almonds over chocolate. Let

stand until cool. Break into pieces. Makes about 1 1/2 pounds. (Can

be doubled successfully)