2 cups sugar1/2 cup water
1/2 cup corn syrup
1 lb. (4 cubes) REAL butter
1 cup sliced almonds
Chopped pecans for sprinkling on top at end
Combine all ingredients except nuts in heavy pan. Stir with wooden spoon over medium heat the entire time. Add almonds when butter is melted. Continue to cook and stir until almonds turn to the color of an almond shell, light brown (about 17+ min. after it reaches a full boil, so be patient! ...It starts to smelled burned towards the end, but just keep watching the color of the almonds to darken!) Pour onto buttered metal cookie sheet--1 sheet for thicker toffee or 1-1/2 sheets for thinner toffee. Spread out with wooden spoon. After spreading, put pieces of milk chocolate or milk chocolate chips on top and spread them out as it melts. Sprinkle with chopped pecans and allow to cool. Break into pieces. Store in sealed container.
Personal Note: Use one jelly-roll pan and small metal rectangular pan
If toffee decides to stick to your teeth, that means you didn't cook it quite long enough.
