My Love Affair With English Toffee

I find English Toffee to be the most luscious candy in the world.  I can eat an entire batch in one sitting because I am that talented.  But do you think I can make it?  No, of course not!  Last year I had great success.  This year, not at all.  I can't find my recipe so tried a new one which resulted in an epic failure. Let's just say I had to chisel the charred remains from the pan.

Now I'm pausing in this post to go work another batch from a DIFFERENT recipe.  I'll be back in a few with a report.....  

Ok, it's 15 min later and I have success.  I think I figured out what I was doing wrong.  I melted the butter first and THEN added the sugar.  Don't do that.

So, here is the recipe:

Grandma Weiser's English Toffee  (I have no idea who Grandma Weiser is but she makes darn good toffee) 

Also, I didn't use a candy thermometer because I'm rebellious.  No, not really.  I didn't use one because I don't own one.  Now you know what to get me for Christmas.

1 cup butter

1 cup granulated sugar

2 tbsp light corn syrup

2 tbsp water

1 cup chocolate chips

1 cup sliced almonds

Preparation

In a heavy saucepan, combine all ingredients except chocolate chips and nuts. Stirring constantly, cook over medium heat until candy thermometer reads 300 degrees or until candy is thick and golden. Spread on a greased baking sheet, and then sprinkle with chocolate chips. Spread chips evenly until melted and top is completely covered. Sprinkle with almond pieces and refrigerate to set. Break into pieces before serving.