butter toffee

Directions

1. 1

   Butter Toffee 5 cups granulated sugar 1 cup water 2 1/2 pounds (10 sticks) sweet cream butter 2 cups whole, shelled almonds 24 ounces semisw

2. 2

   Combine sugar and water in a 4-quart saucepan

3. 3

   Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer

4. 4

   Add butter slowly until all is melted

5. 5

   Add whole almonds and cook until they are golden brown

6. 6

   Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee

7. 7

   Remove toffee onto wax paper or parchment paper

8. 8

   Melt chocolate in a double boiler