Louise's English Toffee

(clear dry day)

Stir over medium heat constantly with wooden spoon till 290/300 F. (about 25 min).

1lb. butter
2	c. sugar
2	T. liqht corn syrup
4	T. water

add and stir like mad for 3 minutes (omit air)
<2     cups finely chopped English walnuts
1	tsp. vanilla

Pour into 2 9x13 tin cake pans and cool.

When cool, pop out of pan and lay on waxed paper or Al foil,

Melt	6 oz. chocolate chips in double boiler and spread on toffee.

Sprinkle 1/2 cup chopped English walnuts evenly on melted chocolate and pat down so that
nuts adhere.


When cool, flip and repeat chocolate and nut process.

When completely set, break into bite size pieces and hide.