|Granulated sugar||8 Ounce|
|Cream of tartar||1 Pinch|
Heat together in a pan, stirring until the sugar is dissolved and the mixture boils.
Boil, without stirring, until the toffee reaches the crack stage (290° F., 145° C.).
Pour into a greased flat tin and mark in squares.
Break when cold.
To make nut toffee, put the prepared nuts in a greased tin and pour the toffee over.
Almonds and peanuts should be blanched and roasted.