Toffee
 

This is my toffee recipe. It works every time, but make sure you're
using a good candy thermometer. I bought a defective one once, and
ended up with caramel instead of toffee.

Toffee

1/2-1 cup chopped nuts, optional (1/2 for the candy, 1/2 for the topping
if you're using chocolate)
1 cup (1/2 lb.) butter
1 cup sugar
1 Tbsp corn syrup
3 Tbsp water or strong coffee
1/2 cup chocolate chips, any kind, optional

Sprinkle1/2 cup chopped nuts in cookie sheet. Set aside.

In heavy 2-quart saucepan, melt butter. Add sugar, water, and corn
syrup. Cook and stir over medium to medium-high heat until mixture
boils. Clip a candy thermometer to side of pan; continue boiling on
medium at a moderate, steady rate, stirring frequently, till thermometer
registers 290F, soft-crack stage (about 15 minutes). Watch carefully
after 280F to prevent scorching. Remove saucepan from heat; remove
thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate.
Let stand 1 to 2 minutes. When chocolate has softened, spread over
candy. Sprinkle with the 1/2 cup remaining nuts. Chill until firm. When
candy is firm, lift it out of pan; break into pieces. Store tightly
covered. Makes about 1-1/4 pounds (48 servings).

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