English Butter Toffee - cooking recipe

Ingredients

Wesson oil
4 c. sugar
1/2 c. light Karo syrup
1 c. water
4 oz. butter
12 oz. butter
1 tsp. salt
4 oz. (1/2 c.) ground raw almonds
1 tsp. vanilla
2 Hershey's chocolate bars

Preparation

Grease cookie sheets (3) with Wesson oil; set them over ice. Cook
to
280\u00b0, sugar, syrup and water.
Wash down sides of
pan using
cold
water and pastry brush.
Add 4 ounces of butter; stir
well.
Cook
to 290\u00b0.
Add 12 ounces of butter; stir\tto keep
from\tburning.
Cook\tto
315\u00b0.
Add\tsalt and almonds; cook to 325\u00b0.
Remove from heat.
Add vanilla.
Pour on
cold Wesson oiled cookie sheets, 1/4 inch thick.
Score in squares while still warm; when cold, break in pieces and allow to mellow for 24 hours.