Ingredients
TOFFEE
1 lb butter
2 cups sugar
1 cup chopped almonds
1/4 tsp. salt
1 Tbs white Karo syrup
CHOCOLATE COVERING
12 ounces milk chocolate
Toasted chopped almonds
Preparation
Melt butter in heavy sauce pan on medium high heat. Add sugar to melted butter. Stir constantly. When mixture boils add Karo. Continue stirring constantly, using candy thermometer, stir until temperature reaches 297 degrees. Remove from heat immediately stir in nuts and salt (mix the nuts and salt ahead of time). Mix quickly, pour out on stone surface, spread as thin as possible. Melt chocolate in double boiler, spread thinly on toffee. While chocolate is still hot add toasted almonds
