English Toffee

14 Tbsp. butter

1 cup granulated sugar

2 Tbsp. cold water

Pinch of salt

1 tsp. vanilla extract

1 (6 oz) bag of semi-sweet chocolate chips

1/3 cup of finely ground, toasted almonds

1. Put butter, sugar and water in a heavy saucepan. Bring to a boil, stirring constantly with a wooden spoon.

2. Once mixture starts to boil, remove spoon and boil without stirring, for 10 - 15 minutes or until mixture reaches the 300 - 310 degrees on a candy thermometer ... this should be the brittle stage.

3. Remove from heat, and add vanilla and salt.

4. Pour into a well-buttered quarter sheet pan and spread to 1/4 inch. I just tilt the pan to get an even layer. Set aside and allow to cool.

5. When top of toffee is slightly firm, start making the chocolate topping. Over a double-boiler melt chocolate chips. Spoon evenly over toffee layer and spread until all the toffee surface is covered. Sprinkle ground almonds over the chocolate topping and set aside to cool completely.

6. When the chocolate top has hardened, remove from pan and break into pieces. Store in tightly covered container.

Note: This is a Paula Deen recipe that I modified. She mixed pecans into her toffee. I like the nuts ground and sprinkled on top of the chocolate ... that was more English to me.