Instructions: Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture.

In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer.

Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place.

Makes about 1/2 lb.

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