My Sisters Toffee

Winter is here so that means turkey, turkey coma, hot scalding cocoa and my moms divine toffee.

However that alone has proven to be problematic, a little over a year ago we replaced our oven, the old one had an electric coil stove top, our new one is a glass top and doesn't produce enough heat needed to make it, thank god for neighbors since we will be allowed to use someones kitchen to make it.

the genius behind the recipe is my sister Rian. she contributed it to a LDS ward cookbook

WORLDS MOST DANGEROUS

TOFFEE

• 1 lb. butter
• 2 c. sugar
• 2 tsp. vanilla
• ½ c. water
• Hershey's candy bars
• Almonds
• Candy thermometer

Finley chop almonds and set aside, Grate the Hersey's bars and set aside. On a jelly-roll pan, Spread an even layer of grated chocolate, leaving most of it for later. In a large heavy pot combine butter, sugar, vanilla and water. bring to a boil, stirring constantly. Continue to boil and stir until the candy thermometer reaches the hard crack stage (300ºF - 310ºF). Immediately pour over on the jelly-roll pan. Gently spread to edges with spatula. sprinkle with the rest of the chocolate. Make it a thick layer. Top with as much almonds as you want. Allow to cool completely. Break into bite-size pieces and enjoy. Store in airtight container at room temperature.

Note that the chocolate and almonds are purely optional, you can also top it with just chocolate or white chocolate. Feel free to top the toffee with whatever you wish.