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Peggy's English Toffee
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| 1-1/2 Cups | Butter, (at least 92 score - Land of Lakes) |
| 2 Cups | cane sugar |
| 2 Tbs. | white Karo |
| 6 Tbs. | water |
| 1 Tbs. | vanilla |
| 2 Cups | salted almonds |
| 1 Lb. | milk chocolate |
| 1 Lb. | semi sweet chocolate |
Melt butter in a heavy pan. Add sugar gradually and stir until no undisolved sugar adheres to side of pan. Add Karo and water, cook slowly until candy thermometer reaches 315 degrees. Take pan off stove, add one cup roasted almond halves and vanilla. Pour into cookie sheet. After toffee has cooled remove from pan and spread milk chocolate on one side sprinkle with roasted salted almond pieces. Cool. Turn over spread semi sweet chocolate and sprinkle with almond pieces.
TO FIX ALMONDS
Boil almonds in water while still warm remove skins and split in half. Place on cookie sheet that has been coated in 3 Tbs. olive oil.
Place in oven at 350 degrees until light brown in color. Sprinkle with salt while hot. Turn over on a paper towel until cool.
Chop one cup.
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