English Toffee

• 1 c. butter (no substitute)
• 1 c. sugar
• 1 (6 oz.) pkg. milk chocolate chips
• 1 c. finely chopped pecans or walnuts

1. Warm a baking sheet with sides in oven.
2. Combine butter and sugar in a medium size saucepan.
3. Cook over high heat, stirring constantly with a wooden spoon, until mixture reaches the soft crack stage (280u0b0 on candy thermometer).
4. Reduce heat to medium-high and continue stirring constantly.
5. When mixture reaches the hard crack stage (300u0b0 on candy thermometer), pour mixture onto baking sheet and spread as thin as possible with a rubber spatula. (Mixture will not cover entire baking sheet.)
6. Immediately sprinkle with chocolate chips and let set 5 minutes.
7. Spread chocolate until smooth.
8. Sprinkle with nuts and gently press into warm chocolate. Cool uncovered in refrigerator.
9. When chocolate hardens, break into bite size pieces.
10. Makes 1 1/2 pounds.

butter, sugar, milk chocolate chips, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008913 (may not work)