This recipe for Lemon Toffee Brittle makes a harder toffee than my other Lemon Toffee recipe, this kind is the type you pour into a tray and then break up as you would a Nut Brittle.

1/2 Cup water

1 Cup white sugar

1/2 Cup golden syrup

50gm butter

1 lemon, juice and zest

Place everything into a heavy based saucepan and stir over a low heat until the sugar dissolves.

Bring to the boil and simmer for ages. After about 15 minutes dip a teaspoon into the mixture and test it in a glass of water to check if the toffee is ready. Once the toffee comes out of the water reasonably hard on the spoon it is ready to pour, (and as a bonus, taste testing this recipe is lovely).

Once ready, pour the toffee into a slice tray lined with baking paper. Spread the toffee around to thin it out. Once set, break it into pieces and store in an air tight container.