English Toffee

English Toffee
Recipe from Cally Carlson
(This is the best toffee I have ever had, and it is super easy to make and tastes better than store bought Almond Rocca.)

Ingredients:

• 2 cubes butter
• 1 cup sugar
• 3 TSP water
• 1 cup finely chopped walnuts
• 1 (16 ounce) package chocolate chips

Directions:

• Combine butter, sugar and water in a heavy pan over high heat.
• Stir continuously.
• Cook until the candy makes a color change to deep amber (approximately 15 minutes) and is steaming.
• Do NOT mix/scrape sugar from upper level of the pan (the stuff above the level of the candy) as this will change the consistency. Cally quote, "Be sure not to scrape down the sides of the pan while cooking. The sugar will crystallize and the Toffee will come out grainy and chewy instead of crunchy."
• Remove candy from heat and spread on cookie sheet that has been lined with wax paper.
• Let begin to cool 2 -3 minutes.
• Sprinkle chocolate chips evenly on top of hot candy and spread until it begins to melt.
• Sprinkle top with the chopped walnuts.
• Lightly press nuts down.
• Cool in refrigerator until hard.
• Use hands to break into pieces.

Hints:
Call Cally for hints!!! When I made this the first time without her, I didn't let the color change enough before removing it from the heat and then the candy was tougher and didn't break so easily. Cally says, "I am always more likely to under cook than overcook. Let it get a little more brown than you think."
Also, remember to stir it constantly.
But the most important thing to remember....Keep the kids away while stirring and pouring!!! This stuff gets HOT!