English Toffee

From the kitchen of: Pat Larsen (Wasatch Peds)

2 1/4 cup sugar

1 tsp salt

1/2 cup water

1 1/4 cup butter

1 1/2 cup chopped almonds

1/2 cup walnuts

Combine all except 1/2 of the almonds. Cook to 290, put in the other half of almonds. Pour into large cookie sheet. Cool. Spread with melted chocolate.nad sprinkle with chopped walnuts.

While cooking, if toffee begins to brown too much, turn heat down a little and continue to cook.

You can score the toffee in pan after it has cooled a little, then put on chocolate and nuts. Cool completely, break into pieces.