Butter Toffee

2 1/3 cups sugar
2 cups Butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup (6-ounces) semi-sweet or milk real chocolate chips

Butter 15x10x1-inch jelly-roll pan.

Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes).

Stir in 1 cup nuts. Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes.

Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours).

Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan. Break into pieces. Store in airtight container in a cool dry place up to three weeks.

TIPS: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly. If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly. If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness
Servings: 5 dozen candies (2 1/4 pounds)