English Toffee

pictured here with layered peppermint bark and christmas caramels

Another favorite from "Christmas Recipes from the Lion House"

1 cup butter
5 tsp. water
1 cup sugar
1 tsp vanilla
1/2 cup toasted almonds (see below)
1 8 oz milk chocolate bar (chocolate chips also work here)
1/2 finely chopped walnuts (optional)

In heavy saucepan mix butter, water, and sugar.  Bring to boil and cook at highest heat, stirring constantly, until golden brown and candy leaves sides of pan.  Remove from heat and add vanilla and toasted almonds.  Pour onto greased cookie sheet.  Break up chocolate bar into small pieces and sprinkle over top of toffee.  When chocolate starts to melt, spread evenly over top of toffee with knife.  Sprinkle with walnuts, if desired.  Allow to cool for 12 hours.  Break into pieces.  Makes about 12 lbs. candy.

Toasted Almonds:

Spread 1 cup blanched slivered almonds in shallow pan and coat with 1 tsp. salad oil or melted butter.  Roast in over at 300 degrees for 15 to 20 minutes, stirring often.