Ingredients
Makes 2 ½ pounds
2 ⅓ cups sugar
2 cups butter
¼ cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 ½ cups chopped walnuts or pecans, toasted
1 cup (6 ounces) real semi-sweet or milk-chocolate chips
Directions
Butter 15-by10-by 1-inch jellyroll pan. In heavy 3-quart saucepan, combine all ingredients except, nuts and chips. Cook over medium heat, stirring constantly, until butter melts. Reduce heat to medium-low. Continue cooking, stirring occasionally, for 25 to 40 minutes, or until candy thermometer reaches 300 degrees, or when a small amount of mixture dropped into prepared pan. Spread to desired thickness. Sprinkle chocolate chips over hot candy. Sprinkle with remaining nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in cool, dry place for up to 3 weeks. Toffee becomes more tender after a couple of days.