I am the only one in my family of many cooks who continues to make our
great-grandmother's wonderful candy, but I do have three teenage girls
nearby enough to perhaps convince one of them to take this expected
every Christmas family "duty" over soon. As long as the directions are
followed exactly, all ingredients are set up for the ready, and a
quality candy thermometer is used, this is quite simple to make.

Great Gramma Bessonnett's English Toffee
COMBINE in saucepan:
2 cups butter
1-1/2 cups white table sugar
1 cup room temperature water
1-1/2 teaspoons table salt
COOK over low heat, stirring constantly until mixture boils. Cook
without stirring to 236=B0. Continue to cook, stirring constantly to
290=B0. Remove from heat and add 3/4 teaspoon baking soda. Stir the soda
in rapidly, and pour the mixture onto a greased cookie sheet (use butter
papers to grease the sheet).
Cover with chocolate chips, gently spreading them over when they've
begun to melt (the mini-chips work terrific for this, but are not
required).
Top with finely chopped almonds, or whatever other nuts you may care to.
Walnuts are common, pecans are nice, but almonds seem to get the most
raves.
When the toffee has completely cooled and a gentle finger-nudge to the
chocolate does not leave a print, it's ready to break apart. Simply lift
one end and break into no bigger than 2" peices for layering onto a
serving tray, or for layering into a box for giving or for countertop
storing.
Best place to set the sheet out of the way to cool while a second batch
may be being made is atop a garage washer or dryer not in use. The
appliance's cold metal generates through the metal sheet's bottom and
helps the toffee cool enough for breaking fastest.

Picky ~JA~