English Toffee

 2 1/2 cups sugar

1/2 cup water

1/4 cup white corn syrup

1 lb. butter (not margarine)

1 lb. pecans or walnuts

2 lbs. milk chocolate

Chop nuts and spread on 2 buttered cookie sheets.

Cook sugar, water, syrup and butter to 282-285 degrees.  Do not stir.  Pour over nuts.  Do not scrap the pan.

Melt one pound of chocolate.  Pour over top of syrup.  Sprinkle very finely chopped nuts on top of chocolate before it sets up.  When cool, turn to other side.  Repeat chocolate and nuts on other side.