English Butter Toffee

English Butter Toffee


1 pound butter

2 cups sugar

2 tbsp. light corn syrup

¼ tsp. salt

6 tbsp. hot water

½ cup sliced unblanched almonds

3 lbs. milk chocolate for dipping

2 ½ lbs. finely chopped walnuts

In large electric skillet, combine all ingredients except chocolate and walnuts and cook at 400 degrees F. stirring constantly, until it reaches the temperature of 275 degrees F. (at this altitude). Pour without scraping pan into large sided cookie sheet. Set aside to cool for 12 hours.

Break into bite-sized pieces and dip in melted chocolate. Roll in fine chopped walnuts. Let set until chocolate hardens.

Note: This recipe is from a newspaper clipping pasted into Emily’s cookbook. I am sure she did not use an electric skillet. She used a large saucepan on the range. The altitude probably is in Utah and the clipping is probably from a Utah newspaper. She always made toffee as part of her Christmas candy. I don’t think she used the sliced unblanched almonds, however.