On Tue, 30 Nov 2010 08:45:02 -0800 (PST), Nancy2 wrote:

> I make my toffee using a shallow (1") buttered deep pan. It is really
> old, light-colored, wimpy, actually, which helps when I pop the sheet
> of toffee out when it's cool. I like to break it into irregular
> pieces, myself.....don't need none of them equal squares. LOL.
>
> Toffee Crunch Nancy Dooley
>
> 1 C. butter
> 1 C. sugar
> 3 T. water
> 1 T. corn syrup

That my recipe as well. Optional are the nuts and chocolate.

You really can add more sugar than butter, but I hate to cheapify
it like that :-) 1:1 is best.

Dammit, I'm out of sugar. I buy it twice a year but have been
making too much limeaide lately.

Do I do the 70's thing and ask a neighbor?

-sw