Almond or Groundnut Toffee

1. 500 g (1 lb) sugar.                                                          6. 150 ml (1 gill) water.
2. 30 g (1 oz) butter.                                                          7. 1/4 teaspoon cream of tartar.
3. 95 g (3 oz) chopped almonds.                                        8. 2 or 3 drops acetic acid or
4. A little almond essence.                                                  9. 1 teaspoon vinegar.
5. 2 tablespoons golden syrup.


    Bring water and sugar to the boil. Add butter, cream of tartar, acid and golden syrup. Boil again for a few minutes to the crack degree. Pour on to a greased tin and sprinkle chopped nuts over it. When nearly set, cut into squares.