{ super-simple english toffee }

It's the beginning of January, and I should be writing about resolutions and goals or fitness and such.

Instead, I'm sharing a yummy recipe for the easiest (yet uber-delicious) English toffee ever. I made it for a New Year's Eve party at my personal trainer/friend's house (HA! How's that for ballsy?!), and not a crumb remained by 8:00 pm. -- it's the perfect sweet accompaniment for champagne-sipping!

Make this. Really. Do it. You'll impress your friends at your next get-together, or you'll know that you have something scrumptious waiting for you when you get home from work -- either way, a total win. And the second best part is that it doesn't get much easier (the best part is the taste).

Easy English Toffee
(adapted from the idea room)

 Ingredients

1/2 cup chopped toasted almonds, for bottom layer
1 cup salted butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoon water
3/4 cup semisweet chocolate chips
1/2 cup chopped toasted almonds, for top layer

Process

Line a cookie sheet with tinfoil and sprinkle 1/2 cup of toasted almonds in the pan on the foil.

In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, as it easily burns above 280 degrees.

Remove from heat and immediately pour mixture over the nuts in the pan. It won't completely fill the pan to the edges and ends up looking uneven on the edges -- this is perfect! Let stand 3-5 minutes, or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. Once chocolate softens, spread over mixture.

Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes approximately 1 1/2 pounds.