Here's a quick and easy recipe; a version adapted from an old Betty Crocker recipe (and one from my friend Joanna). It's a simple recipe once you've mastered the technique, and comes in handy for gifts, or to have on hand for last minute guests. Makes about 30 or so pieces.

Ingredients:

• 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)
• 2 sticks butter (1 c.)
• 1 1/4 c. sugar
• 1 tsp. vanilla (or almond extract, if using toasted almonds)
  
• dash salt
• 1 rounded c. chocolate chips (8 oz.)
  

Butter a 9 x 13 " pan, and spread with: > 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)

In sauce pan, cook the following until bubbling: > 2 sticks butter (1 c.) > 1 1/4 c. sugar > 1 tsp. vanilla > dash salt

Stir constantly once it's boiling, keeping it at a medium high heat. I usually set the timer for 7 minutes at that point, as that's about how long it takes for it to get to the right temperature. Just when the sides of the pan start darkening, it's ready to pour over the nuts in the pan. Spread to the edges, then cover with: > 1 rounded c. chocolate chips (8 oz.)

Let chocolate melt (about 5 min.), then spread over toffee. Let cool until chocolate's set (about 1 hour), then chop/cut into pieces.

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