English Toffee - cooking recipe

Ingredients

1 lb. lightly salted butter (not margarine)
2 c. sugar
7 or 8 oz. sliced almonds (with or without skins)
1 lb. Hershey's milk chocolate (do not get the chocolate with almonds), divided in half
finely chopped pecans

Preparation

In a saucepan, combine butter, sugar and almonds; cook until it reaches 300\u00b0 on candy thermometer (or hard crack stage).
Spread into a large cookie sheet and let cool in dry place for 3 to 4 hours.
Note:
Do not cool in refrigerator as it will cause the candy to become soft.
Crack randomly with an ice cream scoop.
Do not remove from pan yet.