Toffee

Instructions

1. Line a small square tin with baking paper, greasing it lightly.
2. In a large, heavy saucepan, melt the butter over low heat with the sugar, glucose syrup and treacle.
3. Add the cream and bring to the boil, stirring constantly, then cook over medium heat, stirring, until it reaches 145 °C on a thermometer, about 12 to 15 minutes.
4. Take off the heat and stir in the vanilla and a pinch of salt. Mix vigorously, as the mixture will foam.
5. Pour quickly into the tin, smooth the surface and sprinkle with toasted almonds if using.
6. Leave to cool completely at room temperature, about 2 hours, then cut into squares with an oiled knife.
7. Wrap each square in cellophane to keep them.