Commercial RecipeHEATH English Toffee Baklava

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 12x18x2-inch baking pan with vegetable cooking spray.

Using wire whisk, stir together 1 lb. sugar, water, lemon juice and lemon zest in large heavy-bottomed saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Remove from heat; add honey stirring until sugar has dissolved. Set aside; cool to room temperature.

Combine walnuts, 8 oz. HEATH English Toffee Bits with Chocolate*, remaining 8 oz. sugar and cinnamon in large bowl. Set aside.

Trim phyllo dough to fit baking pan; cover with damp towel to keep from drying out. Place 10 phyllo sheets on bottom of prepared pan, one at a time, brushing each phyllo sheet with butter, once it is in pan, before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Sprinkle 10 oz. walnut mixture over layers of buttered phyllo.

Add 5 buttered phyllo sheets, another layer of 10 oz. walnut mixture. Repeat 4 times, ending with 10 layers of buttered phyllo sheets. Brush top with butter. Sprinkle 4 oz. HEATH English Toffee Bits with Chocolate.

With sharp knife, cut baklava into 2-inch squares, making sure to cut all the way to bottom. Bake 45 minutes** or until golden brown. Remove from oven; pour cooled syrup over hot baklava. Immediately sprinkle remaining 4 oz. HEATH English Toffee with Chocolate. Cool completely.