Toffee

1 1/2 c Margarine

1/2 c Butter

1 1/2 c Granulated sugar

1 c Water

1 1/2 ts Salt

1 c Eng walnuts;or almonds/chopd

-HAVE READY

- 1 ts Soda

-ADD AFTER FINISHED

- 1/2 lb Dipping chocolate

3/4 c Pecans (for top)

*Have soda ready at the stove to add at once. **Stirring constantly between 236 d. & 290 d. prevents butter from separating. No good if this happens.

Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until candy reaches 290

degrees. Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt & you can spread them out. Sprinkle nuts on top (opt.) Dolores McCann, OH Dolores McCann, Prodigy Food & Wine Board