The Cookbook

English Toffee

1 cup butter
1 cup sugar
1 cup slivered almonds
1 tbsp. water
1 tbsp. light Karo syrup
5 Hershey Bars (crushed, broken, whatever)

Combine all ingredients except the Hershey bars. Cook in a heavy pan over high heat. Stir until it is a shade darker than dark brown sugar - about 10-12 minutes. Pour onto cookie sheet and spread with the back of a wooden spoon to all edges. Put crushed, smashed, obliterated Hershey Bars over the top of hot toffee. Refrigerate immediately for about an hour, until cool. When hardened, break into pieces and store in an airtight container. Best kept refrigerated.

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