Bobbie Schonaerts English Almond Toffee - cooking recipe

Ingredients

2/3 c. unsalted butter
1/2 c. sugar
1/3 c. water
1/2 tsp. salt
2/3 c. blanched chopped almonds
1/4 tsp. soda
1/2 c. chopped semi-sweet chocolate
1/2 c. chopped pecans

Preparation

Combine butter, sugar, water and salt in saucepan.
Cook over low heat stirring constantly until it boils.
Cook without stirring to 236 degrees (soft ball).
Add almonds, and continue cooking to 290 degrees (hard crack), stirring constantly.
Remove from heat. Mixture changes to deep caramel color.
Stir in soda.
Turn out onto greased baking sheet.
Spread to 1/4-inch thickness. Immediately spread with chocolate, spread chocolate over candy as it melts.
Sprinkle with chopped pecans.
Cool, break into pieces.