Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: sprinkle nuts onto 11x17 cookie sheet (i usually spray the cookie sheet with non-stick spray before i start - just in case). spread your chocolate evenly over the nuts and set the pan aside. mix remaining ingredients in an iron skillet and cook on high to 300°f, about 8-10 minutes or until it forms a brittle ball when dropped into cold water, and stir constantly. quickly pour mixture evenly over the chocolate. let stand 5 minutes so chocolate has a chance to melt before placing in fridge. leave refrigerated until the chocolate is completely cooled - at least 2.5 - 3 hours. break into pieces and store in airtight container. will last several weeks when kept in the freezer.