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English Toffee (Mary Ann's) Recipe

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This recipe for English Toffee (Mary Ann's), by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynette Hutchison
Added: Tuesday, March 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter
2 cups sugar
1 cup water
1/4 cup light Karo Syrup
1 lb. (3 cups) whole roasted almonds
1 12 oz. bag semi-sweet chocolate chips

Directions:
Directions:
Spread raw almonds on 11x17 cookie sheet. Toast in 350 degree oven for 12-15 minutes. Chop in large pieces and set aside. Reserve 1/4 cup of the almonds and put into blender or nut grinder to pulverize until very fine. In heavy pan, (I use my 6 qt. pressure cooker) combine butter, sugar, water and syrup. Clip on a candy thermometer. Bring to a full boil while stirring constantly with a wooden spoon over medium heat. Cook until mixture comes to 280 degrees. (At sea level it needs to cook to 295 degrees or a little higher). When it reaches the right temperature, quickly add the almonds and stir well. Pour into 11x17 cookie sheet and spread to all the corners. Let cool 3 minutes. Wipe top gently with paper towel to absorb grease, then add chocolate chips. When they start to melt, spread with a fork and cover the toffee. Sprinkle finely ground almonds over the chocolate. Cool well. Break into small pieces.

Personal Notes:
Personal Notes:
This recipe is from my good friend and great cook, MaryAnn Giddings.

 

 

 

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