Old English Nut Toffee
|Granulated sugar||1 Pound (2 Cups)|
|Coarsely chopped almonds||1⁄2 Cup (8 tbs)|
Combine all ingredients in a 3-quart heavy saucepan.
Heat slowly to boiling point and boil gently until mixture reaches 305° F. (hard crack stage) or until it is a golden brown color.
Stir constantly while candy is cooking.
When required temperature is reached, pour out on a well oiled marble slab or large baking sheet.
Spread flat with an oiled knife.
Let stand several minutes, loosen bottom and mark into squares.
Then, if desired, candy may be covered with a thin layer of melted dipping chocolate and sprinkled with additional nuts.
When cool, carefully break into pieces.
Keep in tightly covered container.
The flavor improves if candy is allowed to mellow for several days before serving.
Makes 80 pieces (1 pound 10 oz.).