Cooking with Barbara
English Toffee
By BARBARA WALKER-HUFF Sentinel Guest Writer

Remember the Heath candy bar? I can't seem to find it anywhere; it was my favorite for many years. When in England, every candy shop has toffee broken into pieces covered in dark or milk chocolate.

The Food Network had this recipe several months ago. I think Paula Deen had it, also. The toffee was so simple to make but requires your attention for 10-12 minutes.

Grease a cookie sheet.
1 stick plus 6 tablespoons butter
1 cup sugar

2 Tbs cold water
1/2 cup chopped nuts
1 tsp vanilla
Dash of salt
1 (6 oz.) bag milk chocolate

Note: the recipe called for semi-sweet but I liked the milk chocolate best.

Put butter, water and sugar in a heavy pan or skillet. Bring to a rolling boil, stirring constantly with a wooden spoon about 10 minutes. Remove spoon and cook to a very brittle stage - drop a small amount into a cup of cold water and it will separate or click against the side of the cup.

Remove from heat and add nuts.

Add vanilla.

Pour onto cookie sheet and spread to 1/4 inch thickness, cool.

Melt chocolate and pour over toffee.

Remember when you melt chocolate, bring water to a boil and place chocolate in a smaller pan or bowl over hot water. But take off the stove - do not leave chocolate over the boiling water while on the burner. The chocolate will slowly melt.