Chocolate Chip Oatmeal Cookie
Moist and chewy cookie with chocolate goodness
English Toffee
Family recipe called Toffee Butter Crunch
Equipment
- Candy Thermometer
- Heavy sauce pan
- wooden spoon
- Jellyroll pan 13 x 9
Ingredients
- 1 cup butter
- 1 ⅓ cups granulated sugar
- 1 Tablespoon lite Karo syrup
- 3 Tablespoons water
- 1 cup blanched almonds coarsely chopped
- 18 oz chocolate chips
- 1 cup blanched almonds finely chopped
Instructions
- Melt butter in a large saucepan. Add sugar, Karo, and water.
- Cook at medium heat, stirring occasionally until the thermometer reaches hard-crack (300°).
- Quickly stir in the coarsely chopped almonds and spread the mix on the greased jellyroll pan.
- Sprinkle half the chocolate chips over the hot candy. Wait a minute for them to soften, then use a spatula to spread the chocolate evenly over the surface. Dust finely chopped almonds over the chocolate.
- Allow to cool completely. Turn the candy over onto waxed paper.
- Melt the remaining chocolate and spread it over toffee. Sprinkle with the remaining almonds.
- Allow to cool. Break apart into serving sized pieces.
