Sharing an old family recipe for....

ENGLISH TOFFEE
Combine in saucepan:
2 cups butter
1-1/2 cups granulated white sugar
1 cup plain water
1-1/2 teaspoons table salt
Cook over low heat, stirring constantly until mixture boils.
Cook without stirring to 236=B0.
Continue to cook, stirring constantly to 290=B0.
Remove from heat and add 3/4 teaspoon baking soda to stir in rapidly and
then pour all onto greased cookie sheet.
Cover the toffee with chocolate chips; spread the chips when they've
melted; top with minced nuts.

Picky Notes: Stainless steel pan works best, 2-3 quart size. Do not
use margarine. Either baker's sugar or table sugar are fine, but never
brown sugar. Use a candy thermometer and a wooden spoon. Grease cookie
sheet with either butter, or the Pam butter spray works well enough.
Mini-chips for the chocolate do melt faster, but they aren't required.
Mince nuts rather teeny, but do not grind them. Walnuts are standard,
but pecans or almonds are extremely wonderful as well. The original
recipe is about 100 years old, and began with my Great Grandmother.
This tiny woman walked to work and back each day to her job in a citrus
canning plant until she was 83 years old. She also grocery shopped
afoot near daily in order to always cook fresh, using her small
refrigerator freezer only for making ice. She was also hooked on the
"True Romance" type magazines, and accepted car rides only to visit
family living five or so miles away, or to get to church when it was
raining so to not spoil her beautiful hats. Sadly, she was found to
have passed on her kitchen floor by family, while her always done on
Sundays chicken dinner was still roasting in the oven. She was 86 years
old, and had no reason to see a doctor for more than 50 years.

Picky ~JA~