Old English Toffee
Submitted by;
Karen ~ Garner, NC

My mom and then I made this every year at Christmastime.  
Tasted like Heath Candy Bars.  YUM.


1/2 lb. butter
2 cups sifted granulated Cane Sugar
1 cup chopped nuts, divided in half (pecans, walnuts or almonds)
1 bar good chocolate such as Ghirardelli's 60% Cocoa


1.. Grease or spray with cooking spray a 15"x9"x1" baking sheet; set aside.

2..  In a heavy 2-quart saucepan, place the butter, sugar and  cup nuts 
in that order.

3.. Place over medium heat.  Once butter and sugar have melted, insert 
candy thermometer.  Bring to a boil, stirring constantly until mixture 
reaches 212F.

4.. Continue to cook without stirring until mixture reaches 300F.

5.. If butter separates from other ingredients or mixture is browning on 
sides, beat thoroughly until blended.

6.. Remove from heat when desired temperature is reached; stir gently a few
seconds then pour at once onto prepared pan.  

7.. Allow mixture to stand several minutes; loosen bottom and allow to 
finish cooling.

8.. Melt chocolate; pour and spread over top of cooled candy; top with 
remaining nuts.

9.. Allow chocolate to set before breaking candy into pieces.  The easiest 
way to break candy is to place the edge of a dinner knife on the candy and 
tap with a heavy spoon.  Continue in this fashion until broken into 
bite-sized pieces.

10.. Store candy in an airtight tin

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