Tony Claxton's Recipes English Toffee

I normally make this candy with 6 oz of chocolate and 1 C of nuts. I normally just spread the chocolate on one side of the candy and don't put nuts on the chocolate. Sometimes I use 1 1/2 C of nuts and put 1/2 C on the chocolate layer. I usually use pecans instead of almonds.

                                   

Ingredients

1 C - Unsalted Butter 1 1/2 C - Sugar 3 T - Light Corn Syrup 3 T - Water 2 C (1/2 lb) - Almonds (toasted and chopped) 12 oz - Semisweet Chocolate (tempered)

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Instructions

Butter a 12"x18" baking pan Cover 2 large cutting boards or cardboard pieces (12"x18" or larger) with parchment paper. Melt butter in a medium saucepan Remove from heat and stir in sugar, corn syrup and water Cook, stirring occasionally until the mixture reaches 300°F Remove from heat and stir in 1 C almonds Pour mixture into prepared pan, spreading the mixture to fill the pan Before the candy hardens, but when it is cool enought to handle, turn it out onto parchment-lined board and allow to cool completely Wipe the buttery surface of the candy with a damp paper towel to remove excess butter and allow to dry Cover the candy with the chocolate and remaining nuts Use an offset spatula to spread half of the chocolate over candy Scatter half the remaining nuts over chocolate Cover with second cutting board and turn candy over Spread remaining half of the chocolate over candy Scatter the remaining nuts over chocolate Refrigerate for about 20 minutes to set chocolate Break candy into 2 inch pieces Store candy for up to 1 week in an air tight container

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