Walnut Toffee

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 4 oz butter
  • 3 oz dried walnuts
  • 1 lb Demerara Sugar
  • ½ lb golden syrup

Boil the butter, sugar and syrup together for 15 minutes, then add the walnuts. As soon as the toffee will set when a teaspoon is dropped into cold water it is sufficiently done.

* English walnuts can be harvested from late August through to September.