Susan Miali Recipe Collection
English Toffee

1 c. sugar
1/2 lb. butter (2 cubes)
2 T light karo syrup
3 T water
1 t vanilla (later)

Combine all ingredients in heavy saucepan and cook over high heat, stirring constantly until mixture reaches 290 degrees on a candy thermometer. Remove from heat and add 1 t. vanilla Pour immediately onto an ungreased cookie sheet or into hard candy molds. Cool, break up into pieces, dip into melted chocolate and roll in chopped roasted almonds or spread top with melted chocolate and sprinkle with chopped nutes and then break up.

If mixture is cooked over too low of heat, the oil will separate from the toffee while cooling.

Recipe Contributed by Susan Miali