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