English Toffee

1. Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.

2. In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.

3. Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.

4. Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.

5. Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.

6. Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

Cook's Notes

For 12 ounces tempered chocolate, melt coarsely chopped semisweet chocolate in the top of a double boiler over simmering water until it registers 115 degrees to 120 degrees on an instant-read thermometer. Remove bowl from water. Let cool, stirring occasionally, until chocolate reaches 82 degrees to 86 degrees on an instant-read thermometer. At this point, it will begin to set around the bowl’s edges. Return to the pot of hot, but no longer simmering, water for a few seconds at a time until it reaches 88 degrees to 91 degrees. Do not let chocolate become hotter than 91 degrees.