English Toffee

English Toffee:

1 lb. butter

2 1/2 c white sugar

1 c water

4 Tbs white karo syrup

1 lb. chocolate

1/2 lb. finely chopped nuts

Butter cookie sheet (I just spray well with Pam). Cover pan with half of the chopped nuts and then with half of the chocolate. In a heavy pan, cook sugar, water, syrup and butter, stirring constantly until candy thermometer reads 285 (until mixture is very thick and forms large bubbles that break and emit steam like a geyser...Ruby's description, not mine). Pour cooked syrup over nuts and chocolate. Let stand for 10 minutes. Sprinkle with remaining chocolate and then nuts. Let stand for 5 hours or until hard. Makes 5 lbs.