butter nut toffee
liza zwirn, bos globe mag, dec 2008

2 3	c T	demerera sugar water
set over med low heat and cook without stirring until sugar is moist stir gently with a wooden spoon and remove any lumps let it bubble steadily until color turns a deep caramel color (330 deg F)
1/2 2	c c	butter, cut into pieces toasted nuts
beat butter in, piece at a time, mixture will foam up, may spatter spread nuts in buttered pan, and pour toffee over let cool, twist the pan to release, break into pieces store in airtight container