1 c. chopped walnuts or pecans
3/4 c. brown sugar
1/2 c. butter
1/2 c. semi-sweet chocolate pieces

Butter an 8 x 8 x 2 inch pan; sprinkle nuts on bottom. In 1 1/2 quart saucepan, combine sugar and butter; cook over MEDIUM heat to soft crack stage (290 degrees), stirring often. Remove from heat and spread over nuts in pan. Sprinkle chocolate pieces on top. Let stand 1 to 2 minutes, when chocolate is softened, spread evenly over toffee. Chill thoroughly; break into pieces. Makes about 1 pound.