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 Treacle Nut Toffee
Makes 36 pieces.
INGREDIENTS: Sugar - 225 g (8 oz), Butter - 50 g (2 oz) diced, Black treacle - 100 g (3* oz), Golden syrup - 100 g (3* oz), Double cream - 100 ml (3* fl oz), Single cream - 100 ml (3* fl oz), Mixed nuts - 40 g (1* oz), chopped.
COOKING: 1. Place sugar, butter, treacle, syrup and creams in a large saucepan and heat gently until all the ingredients have melted. Stir continuously. Bring to a boil, cover and cook for 3 minutes.
2. Uncover and boil util the temperature reaches 138C / 280F on a sugar thermometer. Stir in the nuts and pour into a greased baking tin. Leave until hardened. Turn out onto a board. Break up with a rolling pin. Store in an airtight container.
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