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English Toffee

  • 2 cubes butter
  • 2 cubes Imperial Margarine
  • 2 c. sugar
  • 1 c. sliced almonds
  • 1 bag milk or semi sweet chocolate chips
  • 1 c. finely chopped pecans
  • extra butter for pan
  • large jelly roll pan
Combine butter, margarine, sugar, and sliced almonds in medium saucepan and cook over medium heat.  Stir constantly.  When mixture is the color of a paper bag, remove from heat and pour into buttered jelly roll pan.  Spread evenly. Sprinkle chocolate chips on top and wait until they are melted enough to spread.  After chocolate is spread, sprinkle with pecans and pat gently into chocolate.  When toffee is completely cooled, break into chunks and enjoy!
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