English Toffee

• 7/8 Lb. butter (3 1/2 sticks)
• 1 Tbsp. corn syrup
• 1/4 tsp. salt
• 2 cups granulated sugar
• 1/2 tsp. lecithin
• 1/2 to 1 cup chopped toasted almonds (opt.)**

In a sauce pan, melt the butter or margarine over a low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over a medium heat, until mixture comes to a boil. Then add corn syrup and continue to cook over a medium heat, stirring constantly to prevent burning in the bottom, until temperature reaches 295 degrees F. Remove from heat. To the cooked mixture, add salt and nut meats and gently mix in. Then pour into a well buttered shallow pan or toffee mold. Smooth out with a spatula or knife to a thickness of about 1/4 inch. Before toffee sets and becomes firm, score into uniform rectangular pieces. Toffee can also be left unscored and pour melted chocolate on top and broken into irregular pieces and served. The toffee pieces can be left uncoated, or they can be dipped in chocolate or melted summer coating. Toffee should be stored in an air tight container or plastic bag to prevent softening.

**This Toffee may be poured into oil-sprayed hard candy molds. When molding it is best to omit nuts from recipe. Round English Toffee suckers MH9276 can be dipped in chocolate or colored summer coating and rolled in finely chopped nuts, if desired.