English Toffee

Melt butter in a medium-sized saucepan. Add water, corn syrup, and sugar. Stir until boiling. Turn heat down a bit so that the sauce is still boiling but not extremely hard (usually medium-low).

Put candy thermometer into the liquid. Make sure it is not touching the bottom of the pan. Cook to 285 degrees. This will take about 20 minutes or more.

Pour onto lightly greased cookie sheet (must have four sides). The toffee will look bubbly for a minute or two but then will become smooth.

Pour chocolate chips on the top, wait for them to melt, and then smooth them all over the toffee. Add crushed walnuts.

Allow the toffee to set, either by leaving it out for several hours or by placing it into the fridge. Once cooked and set, you can cut it with a metal spatula or butter knife.