English Toffee by nloxford

[BakerAunt]

English Toffee
Submitted by nloxford on December 30, 2009 at 10:05 am

7/8 pound butter (use creamery butter, I get mine at Aldi)
2 Cups granulated sugar
1 tsp lecithin (I get mine at the health food store)
1 Tbsp. Light Corn Syrup
1/4 tsp. salt
1 Cup finely chopped nuts (I use pecans)

Happy candy making!
In a heavy 2-3 qt. saucepan, melt the butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over med. high heat until mixture comes to a boil.

Add corn syrup continuing to cook over med. heat, stirring constantly until mixture temperature reaches 295 degrees. (it takes about 15-20 minutes).

Remove from heat and add salt and nuts and mix well.

Pour into a greased pan (I usually do this first, just put a Tbs. or so of butter in the pan over low heat and melt it then spread it over the pan.)

Allow to cool. Run a knife around the edges of the pan and slightly under the toffee (this helps to keep it from sticking).

If you desire, you may score into pieces after cooling slightly, or you may wait until it is cool and break it into uneven piece.

Toffee may also be dipped into melted chocolate for coating. (I used to do this, but don't any more.)

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