Buttery Toffee

I've been looking for a really good toffee recipe for a while now. When I first started looking was about 3 years ago and I must have just given up because I never made any until this month. I was suprised at how simple the recipe was and how quickly it turned out. Basically 4-6 ingredients and thats it. Oh, and I love almonds will put them in almost anything sweet.

The only special equipment you'll need is a candy thermometer. If you are experienced in candy making and can do the 'ice water' test or you can judge by the color then you don't necessarily need one. If you are a newbie then I would definitely get one.

Butter Toffee Recipe
2 1/2 cups white sugar
2 cups butter (1 pound, 4 sticks)
1/3 cup water
4 tbs. light corn syrup
1-2 tsp. vanilla (optional)

variation:

1 1/2 cups toasted, chopped nuts (almonds, walnuts or pecans)
and/or
1 cup (six ounces) semi-sweet or milk chocolate chips

Directions:

Butter 2 1/2 sheet pans or cookie sheets, set aside. As you can see, I used Silpats on my sheet pans instead of butter. Either method works well.

Combine all ingredients except the nuts and chocolate in a heavy 4 quart sauce pan. Cook over medium heat until sugar is dissolved and butter is melted, stirring constantly.

Reduce heat to medium low, stirring occasionally, until mixture turns a tan color or the candy thermometer registers 300 degrees, about 40-45 minutes. Stir in chopped nuts and vanilla (if using until well coated.

Pour mixture into pans, distributing mixture evenly between both pans and spread to desired thickness. If using chocolate, sprinkle chips over toffee mixuture while hot and spread to coat.

Let toffee cool and harden for at least 2 hours before breaking into pieces. Toffee can be stored covered in an airtight container for up to 3 weeks.