1 c. sugar
1/2 tsp. salt
1/4 c. water
1/2 c. butter

Combine in a saucepan and cook to a light crack stage (285 degrees) on candy tester. Add 1/2 cup chopped pecans or walnuts. Pour onto a well greased cookie sheet. Melt 2 (6 ounce) packages of semi-sweet chocolate. Spread half on top; sprinkle with half of the nuts. Cool. Turn; repeat with remaining chocolate and nuts. When last chocolate has cooled, break toffee into pieces by tapping the back when raised with a small mallet or a knife handle.