3 1/2 cubes of butter or 1 lb. of butter
2 cups of sugar
1/2 tsp lecithin
1 Tsp light corn syrup
1/4 tsp salt
1 cup chopped nuts

In 2 or 3 quart heavy sauce pan, melt butter over a low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over a medium high heat, until mixture comes to a boil. Add the corn syrup and continue to cook over a medium heat, stirring constantly to prevent burning in the bottom, until temperature reaches 295°F. Remove from heat. To the cooked mixture, add salt and nuts and gently mix in. Pour into a well buttered shallow pan. Smooth out with a knife to a thickness of approximately 1/4 inch. Before toffee sets and becomes firm, score into uniform rectangles about 1 inch by 2 inch size, with a knife. When cool and firm break into rectangular pieces. Toffee pieces can be left uncoated or they can be dipped in chocolate. Toffee should be stored in a air tight container or plastic bag to prevent softening.