Sugar

Continuing my exploration of how to cook sugar , here is pulled butter toffee from my Hope and Greenwood book.

It took 2 attempts. The first I boiled too hot and when I tipped it out it set and became brittle. The second one worked better and sees to be at once snappy and chewy - in a good stick-your-jaws-together kind of way.

Contrary as ever though, I prefer the first one - I with I'd had some peanuts to go in it, then I'd have had peanut brittle!

Hey ho! Did I mention that it's my birthday tomorrow?