2 c. (1 lb.) butter
2 1/2 c. sugar
1 (12 oz.) pkg. chocolate chips
1 c. nuts, chopped

Lightly butter an 11x15 inch shallow baking pan and set aside. Combine butter and sugar in heavy 4 quart pan. Cook over moderate heat, stirring hard with a wooden spoon to blend butter and sugar until mixture boils. Then cover with a tight fitting lid and cook about 3 minutes. Remove lid and continue cooking, stirring constantly to blend in butter, until temperature reaches 290 degrees on a candy thermometer (about 6 minutes).

Pour immediately into the buttered pan and set on a flat surface to cool. Melt chocolate chips in double boiler over hot water, stirring until smooth. Spread over Toffee and sprinkle at once with nuts. Refrigerate until set. Break into bite size pieces. Enjoy!

Toffee will store for months in the refrigerator. Makes about 2 1/2 pounds.