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BUTTER-NUT CRUNCH (CRISP TOFFEE) 
1 c. sugar
1/2 tsp. salt
1/4 c. water
1/2 c. butter
1 1/2 c. walnuts, finely chopped
2 (6 oz.) pkg. of semi sweet chocolate melted or use 2 lg. milk chocolate bars

Combine sugar, salt, water and butter; heat to boiling. Cook to light crack stage (285 degrees). Add 1/2 cup of the nuts. Pour onto well-greased cookie sheet. Cool. Spread half of the chocolate mixture over top and sprinkle with 1/3 cup nuts.

Cool. Turn and spread with remaining chocolate and sprinkle with the remaining nuts. Break in pieces to serve. Makes about 2 dozen pieces.

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