Recipe: English Toffee

English Toffee
rec.food.cooking/Joyce Falsken

Here's a recipe I got from my mother, it's kind of my own Christmas tradition now, I love it and really feel something's missing if I don't make it each year. To me, it tastes as good as the English Toffee sold by Sees.

Hint: don't make it on a day that is cloudy or overcast, it just doesn't set up as well or get nice and crunchy.

2 1/2 cup sugar
1/2 cup water
1/4 cup light corn syrup
1 lb. butter (tastes better with the real thing--crunchier too)
1 lb. pecans or walnuts, chopped
2 lb. milk chocolate

Spread 1/2 of nuts on 2 cookie sheets. Cook sugar, water, syrup, and butter to 285 - 290 degrees. Pour over nuts on cookie sheets. Let stand a few minutes. Melt 1 lb. chocolate on top double boiler and spread over candy. Sprinkle 1/2 remaining finely chopped nuts over choc. Set until cold. Turn over. Repeat chocolate and nuts.