I'm Not a Candy Maker, But...

This is one of the few candy recipes I can make without breaking out in hives and collapsing into a fit of tears.

Chocolate Covered English Toffee

6 ounces (about 1 cup) milk or semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter (no substitutes!)
1 cup sugar
1/4 cup water
1 teaspoon light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup finely chopped toasted almonds or pecans (optional)

-Set out a small bowl of water, pastry brush and an 8x11 inch metal baking pan (or glass dish lined with foil and buttered lightly) set on a cooling rack.
-In a heavy saucepan combine the butter, sugar, water, corn syrup and salt over medium heat. Stir with a wooden spoon until butter is melted and sugar dissolves.
-Clip a candy thermometer to the pan ~ make sure it doesn't touch the bottom of the pan so you get an accurate temperature.
-Stir gently but constantly with a wooden spoon until the mixture reaches 300 degrees F on your thermometer (this will take about 18-20 minutes). Brush the sides of the pan with the pastry brush dipped in water every once in a while to keep the sugar from crystallizing.
-When the mixture reaches 300 degrees, remove from heat and stir in the vanilla. The hot toffee will steam when you add the vanilla, so be careful to avoid burns. Pour into baking pan and tilt the pan until it covers the bottom evenly.
-Let cool for 2 minutes.
-If you want to score your toffee into squares to make it easier to break apart, make score marks across the top of the hot toffee with a sharp knife. You may need to go over them a couple of times until the toffee starts to set, which will only be a couple of minutes.
-Sprinkle the chocolate chips on top of the hot toffee and let it stand for a couple of minutes. (You can use more chocolate chips if you want a thicker coat of chocolate).
-Smooth the melted chocolate with a spatula and sprinkle with the almonds or pecans if desired.
-Let cool completely (about 3-4 hours) on the rack and break into pieces.
-Use a metal spatula or blunt knife to pry the toffee out of the pan.
-You can refrigerate the candy to help the chocolate set if needed.