Toffee

Submitted by Kate Lawrence

TOFFEE
1 lb. butter (DO NOT use unsalted)

2 cups sugar 1 - 1 1/4 lb. chocolate. I used really good sweet chocolate (instead of milk chocolate chips and it really made the difference).

3 - 4 cups nuts
I shave or pulverize the chocolate and chop the nuts before I start. Put half the chocolate on a jelly roll pan and half the nuts on top. Reserve the rest for the top of the toffee Cook the butter and sugar in a heavy sauce pan on med. high heat until it darkens to just past the color of a paper bag. I usually cook it until just before it burns....it will “smoke”. But anything past the paper bag color will set up and be good. Pour on the nuts and chocolate and top with the other half nuts and chocolate.