Marian's English Toffee

My kids and Bryan love this recipe that I originally got from Bryan's mother. Warning: it is addictive.


1/2 lb. (1-1/2 C) almonds
2 large (8 oz. each) Hershey milk chocolate bars

Chop the almonds in a blender. Grate the chocolate (I use a Cuisinart). Prepare a jelly roll pan by lightly greasing then spreading with half of the almonds followed by a layer of half of the chocolate.
Reserve the other half of each for spreading on the top.

2-1/2 C sugar
2 C (1 lb.) butter
1 cup water
4 Tbsp light corn syrup
1/3 lb. (1 C) slivered almonds

In heavy pan melt butter. Mix in all the other ingredients. Cook over high heat until 290* or hard crack, stirring constantly. Immediately pour into pan and spread. Sprinkle chocolate in a layer and let melt so you can spread. Follow with the rest of the almonds. Let cool. Break into pieces.