Old English Toffee

My mom and then I made Old English Toffee 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 4-oz bar good chocolate (milk or dark)

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 or mixture is browning on sides, beat thoroughly until blended. Mixture should be a light, golden brown.
6. Remove from heat when desired temperature is reached; stir gently a few seconds then pour at once onto prepared pan. Use an off-set spatula to spread evenly on pan if necessary.
7. Allow mixture to stand several minutes; loosen bottom and cool.
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.