2 ½ cups sugar
½ cup water
¼ cup light corn syrup
¼ teaspoon salt
1 lb. butter (4 sticks)
3 cups nuts, toasted and finely chopped
(pecans, walnuts, or almonds)
1 large (6-7oz) milk chocolate bar,
Chopped into small pieces
Spread chopped nuts on large cookie sheet, keeping one cup aside for topping. Combine sugar, water, corn syrup, salt and butter in medium heat to hard crack stage, or 300 degrees on candy thermometer.
Remove pan from heat, stir well and pour in thin stream over nuts, covering pan and nuts evenly. Place chopped chocolate over toffee, allow to men l and then spread evenly to cover. Sprinkle with remaining nuts, pressing nuts lightly into chocolate with wax paper. Allow to cool completely (several hours). When cool, break into pieces with knife and store in airtight container.
Grate chocolate and sprinkle half on bottom of pan with half of chopped nuts. Place remaining halves of each on top of hot toffee
Increase nut quantity to four cups.
Nuts may be chopped more coarsely for bigger nut pieces. Take special care to press these into chocolate while cooling.