Serves: 5
Total Calories: 572
At least 3 hours or up to 1 month before serving:
Line an 8 x 8 x 2-inch baking pan with foil. In a heavy 10-inch skillet, mix almonds, sugar, butter and corn syrup. Over medium-high heat, cook and stir with a wooden spoon until mixture is golden brown or the color of peanut butter. Immediately spread evenly in pan. Cool on a wire rack for 15 minutes or until firm. Remove from pan by lifting foil remove foil and discard. Cool toffee thoroughly on a wire rack.
Spread chocolate on toffee sprinkle with almonds. Chill for 1 hour or until chocolate is firm. Wrap and store in the refrigerator. To serve, break into pieces.
This English Toffee recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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