1/2 lb. butter (2 sticks)
2 c. sugar
1/2 tsp. lecithin (must have)
1 tbsp. corn syrup
1/4 tsp. salt
1 c. chopped nuts

Melt butter in a large heavy saucepan over low heat. Add sugar and lecithin. Stir constantly with wooden spoon until mixture comes to a boil. Add corn syrup and cook over medium heat until mixture reaches 295 degrees. Remove from heat. Add salt and nuts and stir in gently.

Pour mixture on a well buttered surface, smooth and thin as possible before toffee sets up. Score into squares. When cool, break apart. Store in airtight container. This sounds complicated but it is very easy. Follow directions. You will need candy thermometer.