English Toffee

 Recipe via Louise Selk

2 cups brown sugar

1 cup white corn syrup

1 can Eagle Brand milk

1/2 lb (1 cup) butter

Nuts optional

In a heavy saucepan, combine all ingredients.

Bring to a boil ~Stirring constantly and cook at medium-low heat

Cook 20 minutes from time starts to boil. Cook until mixture is a rich brown color or until a small amount dropped in cold water forms a ball
Time can depend on how chewy you want it
Pour into buttered pan

Cut into squares May be wrapped individually and kept in freezer

Almond Crunch
1 cup butter - Do not use margarine as a substitute for the butter; the water content is too high."
1 1/2 cup white sugar
1 TBSP light corn syrup
3 TBSP water
1 cup coarsely ground almonds toasted
4 - 4 1/2 chocolate bars or
2 1/2 - 3 cups milk chocolate chips
1 cup finely chopped almonds

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.

Melt butter in heavy 2 quart sauce pan
Add sugar syrup and water
Cook stirring constantly until mixture boils. Keep stirred or butter separates
Boil, without stirring, to hard crack stage - 300o (not quite)
** Watch carefully after 280o ~ burns easily
Working quickly, stir in almonds, and pour mixture and spread evenly into 9 x 13 greased foil lined pan
Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Tips:
When the mixture comes to a boil, reduce the heat one notch from medium and stir occasionally - I've had no problem with a burned taste; (1) As others have said, buy a good candy thermometer - I purchased a digital candy thermometer from Williams Sonoma and love it; (2) Use a silicon spoon to stir the mixture - it won't stick to the spoon; (3) Put the jelly roll pan covered with aluminum foil or Release on one side of the stove, and turn on the burners to medium low. When the mixture is poured onto the hot pan, the pan stays hot and the mixture is easy to spread. Use the back of a large spoon sprayed with Pam to spread the mixture

I've tried the almonds per the recipe, toasted walnuts, unsalted roasted peanuts and toasted pecans. My favorite is the toasted pecans. I use 1 1/2 cups of toasted pecans in the mixture, and sprinkle 1/2 cup toasted pecans on the top

Do not use margarine as a substitute for the butter; the water content is too high."