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Recipe: Never-Fail English Toffee

1 Cup Sugar
3 Tablespoons Water
1 Package Chopped Almonds
1 Large Symphony Bar
2 Squares Butter
1 Tablespoon Karo Syrup

Compbine sugar, butter, water and Karo in electric fry pan.
Heat at hottest temperature; cook, stirring  in one direction until candy becomes thick and caramel colored.
Candy should follow spoon at least.
Add almonds.
Stir well and pour onto oiled cookie sheet.
While still hot, put chocolate on top.
Then spread with chopped almonds.
When it melts, spread over toffee.
Cool 1 to 2 hours.
Break apart.

May the joy of the season fill your lives throughout the year! The Hessings
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Filename: Recipe-NeverFailEnglishToffee.txt