Whisky and Walnut Toffee

Making toffee was always a favourite pastime for my brother and me as children on the afternoon of Bonfire Night. Here is a grown-up version, good to serve after dinner with coffee.


  • 6 oz / 170 g walnut halves
  • 1 lb / 455 g demerara sugar
  • ¼ pt / 140 ml water
  • 4 oz / 110 g unsalted butter
  • 2 tbsp whisky


Place the walnuts in a buttered or oiled cake tin or Swiss roll tin. Place the sugar and water in a heavy saucepan. Melt the sugar over low heat, then bring to the boil, and boil for 20 minutes. Add the butter and whisky and continue boiling until a piece becomes brittle when dropped into cold water. Pour immediately over the walnuts. When the toffee is almost set, mark into squares so that it can be broken up more easily when cold.