English Toffee

I found a toffee recipe via Pinterest and changed it just a bit to make it my own. Wow! It turned out fantastic. It's dangerous knowing that toffee this good is so easy to make! (Note: I did not add the chocolate layer, but I included that part of the recipe for anyone who wants to try it.)

1/2 cup chopped toasted almonds or pecans (for bottom layer)
2 cups butter (salted)
2 cup sugar
2 T light corn syrup
6 T water
1/2 cup chopped toasted almonds or pecans (for top layer)
3/4 cup semisweet chocolate chips (optional)

Line a cookie sheet with tinfoil, brush with vegetable oil, and sprinkle 1/2 cup of toasted nuts on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Sprinkle with 1/2 c. chopped nuts OR see below.

Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 3 pounds.