Nut Toffee Candy
 Gail McGuire
Harley Cookbook
Yield: 2 lbs.

1 lb. butter
2 cups sugar
4 oz. chopped walnuts
1 Tbsp. vanilla
6 oz. semi-sweet chocolate
Cream butter and sugar. Heat slowly to hard crack stage (310 degrees). Remove from heat. Mix in nuts and vanilla. Pour into 10 x 14 inch pan, lined with wax paper. Cool. Snap out of pan and remove waxed paper. Coat with melted (in double boiler) chocolate, one or both sides. Allow to harden and break into manageable pieces.

Gail McQuire was a science teacher at Harley in the Upper School. I get to enjoy this candy every year at Christmas at Suzy Spencer's annual luncheon and cookie exchange. It is very good.
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