Preparation:
In a 1 1/2 quart saucepan combine butter and brown sugar. Cook over medium heat to soft crack stage or til candy thermometer registers 290 degrees, stirring often. Remove from heat and spread into a buttered 8x8x2 inch baking pan. Sprinkle chocolate pieces atop. Let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee and sprinkle walnuts atop. Chill thoroughly, break into pieces. Makes about 1 pound. |
