English Toffee

• 3 1/2 cubes of butter or 1 lb of margarine
• 2 cups of sugar
• 1/2 tsp lecithin
• 1 Tsp light corn syrup
• 1/4 tsp salt
• 1 cup chopped nuts

1. In 2 or 3 quart heavy sauce pan, melt butter over a low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over
2. a medium high heat, until mixture comes to a boil. Add the corn syrup and continue to cook over a medium heat, stirring constantly to prevent burning in the bottom, until temperature reaches 295u0b0.
3. Remove from heat.
4. To the cooked mixture, add salt and nuts and gently mix in.
5. Pour into a well buttered shallow pan.
6. Smooth out with a knife to a thickness of approximately 1/4 inch.
7. Before toffee sets and becomes firm, score into uniform rectangles about 1 inch by 2 inch size, with a knife.
8. When cool and firm break into rectangular pieces. Toffee pieces can be left uncoated or they can be dipped in chocolate.
9. Toffee should be stored in a air tight container or plastic bag to prevent softening.

butter, sugar, lecithin, corn syrup, salt, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=44198 (may not work)