Quick and Easy English Toffee

Demonstrated by Patsy Storer

1 pound walnuts, chopped

1 pkg chocolate chips (12 oz)

1/2 pound butter or 1 stick (not margarine)

1 Cup sugar

1 TB water

1. Put 1/2 of the chopped walnuts in bottom of 9 x 13 inch glass Pyrex. Sprinkle 1/2 pkg. of chocolate chips on top of the nuts.
2. Combine butter, sugar and water in heavy sauce pan. Cook over medium heat, stirring constantly, until mixture is the color of a brown paper sack. Then pour mixture over chocolate chips and walnuts.
3. Put the other half of chocolate chips over hot toffee. Wait a minute for chocolate to melt and spread over toffee. Sprinkle the rest of the walnuts over the melted chocolate. Set in cool place until toffee has cooled. Break into pieces.

Cook's Note: Excess nuts can be used in other baking)

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