This recipe for English Toffee comes from the Cross Country Cookery cookbook. This sounds like an easy-to-make holiday sweet treat.
- 1 cup sugar
- 1 cup almonds
- 1/2 cup butter
- 3 large Hershey Bars
- 1 dash salt
Put sugar, salt, butter, and nuts on together. Cook very slowly, stirring constantly. From time to time take a knife and separate the crystals from the sides of the pan.
Let cook until it clicks against the side of the cup after being tried in cold water. It will be brown.
Pour into tin (not buttered.) Cover with 3 layers hershey bars while toffee is still hot.
When melted, spread evenly and sprinkle with grated almonds. Break into pieces.
(This is an original Fannie Farmer recipe.) from Ida Ramsey, Viola, Tenn.