Beth’s easy and fantastically delicious toffee.
In a large cast iron skillet or heavy pan, melt half a pound of (real) salted butter with two tablespoons of water and 1 1/4 cups of white sugar. Once everything is melted throw in about half a cup of chopped nuts. Almonds are the traditional, but I also adore walnuts or pecans. Stir until its a deep golden brown and then pour onto a foil covered cookie sheet. Sprinkle immediately with 1 cup semi-sweet chocolate chips. In a few minutes, spread the melted chocolate evenly over the candy. Sprinkle with more finely chopped nuts. It’s a good idea to press the nuts in a little so they get a good hold on the chocolate as it re-hardens. Let this sit. . .as long as you can. It will take about an hour to cool enough to break up, but even while still warm and a little pliable, it won’t offend your sensitive taste buds.