English Toffee

Make on a Sunny Day

2½ cups sugar
¼ cup white corn syrup
½ cup water
1 pound butte
milk chocolate chips
walnuts broken into small pieces
walnuts finely chopped

Heat water and corn syrup in a heavy kettle and stir until the corn syrup dissolves.  Add the sugar and butter.  Stir on high until butter is melted, and it boils real well.  Turn down to medium low (still boiling), and boil until it gets thick.  Stir until the color of brown sugar--maybe a little darker.  Put a little in ice-cold water to test.  It should be crunchy and not chewy.  Cook quite a while (at least 20 minutes).  Have a buttered (or use Pam spray) cookie sheet ready with walnuts scattered throughout.  Pour mixture over the nuts evenly.  Melt chocolate chips in microwave and spread over toffee while still hot.  Sprinkle with finely chopped walnuts.  Let cool until completely cold.  If made in the wintertime, stick it outside to speed up the cooling process.  When cool, flip over onto a cutting board or other cookie sheet and spread more chocolate on the other side.  Sprinkle with more finely chopped walnuts.  Let cool.  Break into chunks with large knife.

Recipe Courtesy June Stevenson