English Toffee

Directions

1. 1
   Melt the butter in a heavy 10-inch skillet.
2. 2
   Add the sugar, corn syrup, water and 1 cup of almonds.
3. 3
   Cook over medium heat, stirring constantly, until the mixture boils.
4. 4
   Continue to cool, stirring occasionally, until the mixture reaches the soft crack stage, (290F on a candy thermometer).
5. 5
   Pour the mixture into a greased 17x14-inch baking sheet (jelly roll pan).
6. 6
   Melt the chocolate chips with the shortening, over hot water, stirring until smooth.
7. 7
   Spread on the toffee, which has been scored with a sharp knife in to bars.
8. 8
   Sprinkle with 3/4 cup of toasted almonds.
9. 9
   When the chocolate has set, break apart at the scores and store in a cool place in tins.