Relatively Quick, Sort of Easy, Handmade English Toffee

Apropos to this sweet time of year, a do-able microwave recipe for decadent, butter-rich English Toffee.  Simply butter, corn syrup and sugar with liberal amounts of milk chocolate and almonds.  Plus a bit of real vanilla and a teaspoon of baking soda and that’s it.  You do need a microwave, at least a 2-quart microwave-safe bowl, and large baking sheet.  But you don’t need a thermometer or other rarely-used kitchen gadgets. 

Start by greasing the cookie sheet with butter; then put the sheet in the oven at about 350.  The sheet needs to be hot when you pour the liquid toffee onto it; the hot sheet will help the liquid toffee spread out as wide as possible – making a thinner, easier to eat hard candy.

Now, melt 1cup (2 sticks) real butter in your microwave-safe 2-3 qt bowl.  When melted, add 2 cups sugar and 1/4 cup corn syrup; mix well.  You're going to microwave this mixture till it's the color of a brown paper bag.  Since everyone's microwave is so different, you've got to cook in increments so you don't burn the candy.  Put back in the microwave and zap 3-5 minutes.  Open door and look at mix – it should be looking like molten lava:  all bubbly and rising up the side of the pan (it is VERY hot).  If it doesn't seem like molten lava yet, microwave another 1-3 minutes.  Stir every so often.  You will need a second spoon to get the lava off of your stirring spoon.  Again, it is VERY hot -- don't try to use your finger.  Keep cooking and looking at 1-3 minute intervals – you are looking at the color of the mix.  At first it is a light yellow.  When it starts turning beige, reduce your cooking intervals.  Keep cooking the butter/sugar until it is the color of a brown paper bag, or the color of a Kraft caramel candy.  When it’s getting darker then yellow and darker than beige, you're getting close. Take the cookie sheet out of the oven and sprinkle with 1/4 - 1/2 cup sliced almonds.  Place on a heat-proof surface.  Check on the lava color.  When it's finally dark enough, quickly add in 1 teaspoon pure vanilla and stir in.  Then quickly add 1 teaspoon baking soda.  The soda will make the mixture bubble up; you won't be able to stir it in completely but incorporate it as well as you can.  Remember:  it is VERY hot and will burn your skin if you touch it!  Quickly pour the molten lava onto the cookie sheet.  You want the finished product thinner rather than thicker so lean the sheet up to help it glide all over the pan.  It will start to harden immediately so you don't have much time.  It will be delicious no matter how thick so don't worry too much.  Finally, sprinkle 1-1/2 cups milk chocolate chips over the still very warm candy.  Let sit a minute or two then spread the now melted chocolate evenly over the top of the brittle.  You can sprinkle the wet chocolate chips with more almonds, if you like.  Put in a safe place to cool (not on the counter if you have pets who like chocolate).  Once completely cooled (at least a couple of hours), use a pick to crack the candy into bite size (or bigger) pieces.  This makes about two pounds of finished candy.  If you halve the recipe, keep in mind that the cooking will go faster so be very careful to watch for burning.