Treacle Nut Toffee
Make sure you store this toffee in an airtight container.
225 Gram Sugar (8 oz)
50 Gram Butter, diced (2 oz)
100 Gram Black treacle (3 1/2 oz)
100 Gram Golden syrup (3 1/2 oz)
100 ml Double cream (3 1/2 fl oz)
100 ml Single cream (3 1/2 fl oz)
40 Gram Mixed nuts, chopped (1 1/2 oz)
Makes 36 pieces
Place the sugar, butter, treacle, syrup and creams in a large saucepan and heat gently until all the ingredients have melted. Stir continuously. Bring to the boil, cover and cook for 3 minutes.
Uncover and boil until the temperature reaches 138 °C / 280 °F 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.