1 c. chopped walnuts
3/4 c. packed brown sugar
1/2 c. butter
1/2 c. semi-sweet chocolate chips

Butter 8x8x2 inch pan. Sprinkle bottom with chopped walnuts

In 1 1/2 quart saucepan combine brown sugar and butter. Cook over medium heat to soft crack stage (use candy thermometer, about 290 degrees) stirring often with a wooden spoon. Remove from heat and quickly spread over nuts.

Sprinkle with chocolate chips and let stand 1-2 minutes. When chocolate is soft, spread evenly over toffee. Cool thoroughly, refrigerate. Cut into pieces. Makes one pound of toffee.