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.

Ingredients:

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

Directions:

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 ½ 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 212°F.

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

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