Almond Toffee

Unlike the brickle type toffees, this recipe produces a candy that had an initial crackle, but then finishes soft and chewy, like a caramel. I included them in my Valentines. Recipe comes from Womens Day Encyclopedia of Cookery.

You Will Need:

1 2/3 cups sugar
2/3 cup dark corn syrup
1/3 cup light cream
1/4 cup butter or margerine
1/2 teaspoon vanilla extract
1/3 cup chopped almonds (or any you prefer)

Combine sugar, syrup and cream in a heavy saucepan (I use an enamel over cast iron pot). Cook over medium heat stirring constantly until sugar is dissolved. Add butter. Turn heat low and cook, stirring occasionally until 260 degrees registers on a candy thermometer or until hard ball stage. Remove from heat and stir in vanilla and nuts. Pour into a buttered 8 inch pan. When almost set (this happens quickly-ten minutes, tops) mark into squares with a knife. When cold, break into squares. Makes about 1 1/3 lbs.