English Toffee
1 cup sugar
1 cup butter or margarine
1 tbsp corn syrup
1 tbsp water
3/4 cup chopped almonds or peanuts
1 small chocolate bar, cut fine
Cook sugar, butter or margarine, corn syrup and water until a few drops tested in cold water crack (290F on a candy thermometer)
While syrup cooks, chop nuts fine and sprinkle almost all of them over bottom of pie-pan
Pour hot syrup over nuts, sprinkle with finely chopped chocolate bar and top it off with remaining almonds or peanuts.
When cool, break into chunks. (It’s easier if you score the pan while it’s hot, then it breaks apart easier when cooled.)
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