Monday, December 14, 2009

English Toffee

1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 bag (6 oz.) chocolate chips (more or less to taste)
slivered almonds (optional)

Heat butter and brown sugar over medium heat. Boil 7 minutes (to a nice caramel color). Pour into a buttered pan and spread (cake pan or square brownie pan both work nicely). Sprinkle with chocolate chips. When chips are shiny, spread over toffee. Sprinkle with slivered almonds (optional). When cool, break into pieces. Enjoy!!

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