Toffee (Eileen)

Eileen’s Toffee

2 cups sugar

1 lb butter

½ cup water

1 TB karo syrup

optional: 1 cup chopped almonds

Combine all ingredients in heavy pan.  When sugar is dissolved, put lid on and boil 1 minute.  Stir constantly and cook until toffee is the color of a brown paper bag.  Pour out on buttered cookie sheet.  As soon as it starts to cool, mark it to be cut later

Nuts should be on cookie sheet when candy is poured over them.