Each December, Nancy Bentley rewards the six other members of our Wednesday morning writing group with a tin of her famous English toffee. We all look forward to this tasty treat. Nancy refined Beverly Whittaker's recipe to fit Colorado's high altitude.
1 lb. salted butter (not margarine)
2 cups white sugar
1/2 cup light Karo syrup
2 cups blanched almonds, finely chopped
1 11.5 oz (or more) mini semi-sweet or milk chocolate chips, divided
2 cups walnuts (or other favorite nut), finely ground
Place butter, sugar and Karo syrup in large sauce pan. Bring to a boil. Add chopped almonds as soon as mixture starts to boil. Boil to hard crack stage (in Colorado's high altitude, soft crack stage is sufficient). The mixture will turn to a dark amber color.
Immediately pour onto a marble slab or chilled large cookie sheets. Sprinkle half of chocolate chips on candy. As soon as chocolate softens, spread like icing.
Sprinkle on ground nuts and press into chocolate. As soon as you've sprinkled on the nuts, flip over and ice the other side with the remaining chocolate and nuts. Work quickly so that candy will still be warm enough to melt the chocolate when it's flipped.
Let candy cool overnight at room temperature. Break into bite-sized pieces.