English Toffee

Directions

1. 1
   IN A HEAVY 3 TO 4 QUART SAUCE PAN, OVER MEDIUM HEAT, MELT BUTTER.
2. 2
   STIR IN SUGAR, WATER, AND SALT.
3. 3
   COOK AND STIR UNTIL SUGAR IS DISSOLVED.
4. 4
   INSERT CANDY THERMOMETER AND CONTINUE TO COOK UNTIL THERMOMETER REACHES 290 DEG F. POUR MIXTURE ONTO GREASED 10 X 15 JELLY ROLL PAN AND SPREAD EVENLY TO EDGES OF PAN.
5. 5
   COOL AT ROOM TEMPERATURE.
6. 6
   IN A DOUBLE BOILER, OVER SIMMERING WATER, MELT CHOCOLATE.
7. 7
   SPREAD HALF THE CHOCOLATE OVER THE TOFFEE.
8. 8
   SPRINKLE WITH HALF THE NUTS.