Recipe of the week: English Toffee, The Lion House Pantry

English Toffee

1 cup butter (no substitutions)

1 cup sugar

2 Tablespoons water

3 Tablespoons light corn syrup

1 8-ounce Hershey milk chocolate Bar

1 cup walnuts or pecans, Chopped

Butter a 9 x 13 cake pan. Sprinkle 3/4 cup chopped nuts in the bottom of the pan. In a medium size sauce pan place the butter, sugar, water and corn syrup. Bring to a boil on medium to high heat, stirring constantly. Cook to hard crack stage (drop a half teaspoon of candy in a half a cup of cold water, the candy should harden immediately). Pour candy over the nuts and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes and spread chocolate over candy. Sprinkle with the remaining 1/4 cup of nuts.

— Brenda Hopkin, Head Baker

The Lion House Pantry

For more information, call (801) 539-3170