Title: English toffee
 Categories: Candies, Desserts
      Yield: 30 Servings
 
  1 1/2 c  BUTTER
      2 c  SUGAR
      2 tb WATER
    1/8 ts SALT
     12 oz CHOCOLATE CHIPS, SEMISWEET
      2 c  CHOPPED WALNUTS
 
  IN A HEAVY 3 TO 4 QUART SAUCE PAN, OVER MEDIUM HEAT, MELT BUTTER.
  STIR IN SUGAR, WATER, AND SALT. COOK AND STIR UNTIL SUGAR IS
  DISSOLVED. INSERT CANDY THERMOMETER AND CONTINUE TO COOK UNTIL
  THERMOMETER REACHES 290 DEG F. POUR MIXTURE ONTO GREASED 10 X 15
  JELLY ROLL PAN AND SPREAD EVENLY TO EDGES OF PAN. COOL AT ROOM
  TEMPERATURE. IN A DOUBLE BOILER, OVER SIMMERING WATER, MELT
  CHOCOLATE. SPREAD HALF THE CHOCOLATE OVER THE TOFFEE. SPRINKLE WITH
  HALF THE NUTS. WHEN COOL, TURN TOFFEE OUT ONTO WAXED PAPER. COAT
  REMAINING SIDE WITH CHOCOLATE AND NUTS. LET COOL. WHEN CHOCOLATE IS
  HARDENED, BREAK CANDY INTO PIECES AND STORE IN AIR TIGHT CONTAINER.