English Toffee
2 cups butter
2 cups sugar
12 oz chocolate chips
1 c. chopped nuts

Butter very well a jellyroll pan
Combine butter and sugar in a heavy saucepan
Cook over moderate heat, stirring constantly until candy thermometer registers 310 degrees
Candy should be caramel in color. HINT: a small hard ball should form when the syrup is dropped into a glass of cold water
Pour into buttered pan and spread evenly
Pour 1 cup of chocolate chips on top and spread evenly when melted.
Sprinkle with chopped nuts
When chocolate is hard, turn onto waxed paper and frost the other side with melted chocolate and chopped nuts
Break toffee into pieces and store in a tightly covered container for 2 days to develop flavor


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