English Toffee

Directions

1. 1
   Combine butter and water in a 4-quart Dutch oven; cook over medium heat until butter melts.
2. 2
   Add sugar and salt, mixing well. Bring to a boil, stirring constantly.
3. 3
   Boil gently until mixture begins to lighten in color.
4. 4
   Add 1 cup walnuts; continue cooking, stirring constantly, until candy thermometer registers 298°.
5. 5
   Pour syrup mixture into a buttered 15 x 10-inch jellyroll pan, spreading to edges of pan.
6. 6
   Cool slightly; mark into 1-inch squares with the sharp edge of a knife.
7. 7
   Cool thoroughly.
8. 8
   Melt chocolate in top of a double boiler over boiling water.
9. 9
   Spread chocolate over fudge; sprinkle with remaining walnuts. Let stand until chocolate is firm.
10. 10
    Break into squares.
11. 11
    Yield:
12. 12
    About 3 pounds.