English Toffee

You will need a metal baking sheet ungreased and a digital candy thermometer. In a medium saucepan bring to a rolling boil 1 cup of salted butter, 1 1/4 cups of granulated sugar and 1/4 cup of water. Cook until mixture reaches 305 degrees. Add in vanilla. Quickly remove from heat and pour the mixture on the metal baking sheet. Candy will set up quick and should have a shiny glass look to it. Allow to cool enough to refrigerate.

Once chilled and firm apply chocolate. Melt semi-sweet chocolate in a medium bowl and the white chocolate in a separate small bowl. Have the toasted chopped almonds ready to go also.

Smooth a layer of the dark chocolate on first with the back of a metal spoon or offset spatula. Next quickly drizzle the white chocolate on next and sprinkle with almonds. Lightly press the almonds into the melted chocolate so they stick. Refrigerate until chilled and firm.

Break the English toffee into pieces and serve. Enjoy!