Scottish Toffee

Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.

Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball.

Take off heat and pour into a flat oiled pan to make a layer about 1/2-inch thick. When toffee is tepid, score into squares, and when cool, break with a hammer and store in an airtight container.