Peter Gladwin's earliest memory of cooking – now over 65 years ago  - was a sticky pan, a rich irresistible smell, then breaking the slab of toffee into delicious, great, chewy chunks, before filling your mouth with it.

Treacle Toffee, also known as bonfire toffee or crack toffee is a traditional sweet served at Halloween and Guy Fawkes’ night. Alas, his mother’s recipe is long lost but we have experimented and this works. Careful of your teeth! 

Place the butter in a large heavy-based pan over a low heat. Add the brown sugar and water, but do not stir.

Once the sugar has fully dissolved, add all the other ingredients, turn up the heat, give it a stir and watch carefully.

The mixture needs to cook for approximately 20 minutes, steadily rising in temperature. Stir occasionally but don’t over do it or the sugar can crystallize.

Using a sugar thermometer, take the mixture up to 130°C.

If you prefer, you can measure the temperature the old fashioned way: have a jug of cold water next to the cooker and dribble a little of the mixture in; the strands of toffee will set instantly. When they are firm but still flexible, the toffee is ready.

Remove from the heat immediately and pour the mixture into a baking tin lined with baking paper and greased with butter. Take great care; it is very hot and could instantly burn your skin.

Set aside to cool and harden.

Turn the toffee out of the tin onto a flat surface, peel off the paper and break into bite-sized chunks.  

Store in layers on baking paper in an airtight container to avoid the toffee pieces sticking together.