oz hard peppermint candies
c heavy cream
c superfine sugar
T golden syrup or dark corn syrup
T unsalted butter
Crush the candies coursely and sieve out the powder. Line the bottom of an 8 x 8 inch baking pan with parchment paper; grease paper with nonstick cooking spray and set aside. Heat cream, sugar, syrup and honey in a 6 inch diameter 2 qt saucepan over medium heat; stir until sugar dissolves, about five minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring until mixture reaches 250, about 45 minutes. Remove pan from heat and add butter. Using a wooden spoon, stir until smooth, about 3 mins. Pour sugar mixture onto prepared baking pan and sprinkle evenly with candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut in 64 squares.