Lightly grease a 10 x 15-inch baking sheet. Set aside.
In a large heavy saucepan, combine the brown sugar, butter, and water and
bring slowly to the boil, stirring occasionally to prevent burning. Insert
a candy thermometer and cook until the mixture reaches 285 degrees F.~
(soft-crack stage). Remove from the heat and quickly stir in the vanilla
and baking soda. Immediately pour onto the greased baking sheet. Sprinkle
the chocolate chips over the hot toffee. Let sit for 5 minutes, then spread
evenly over the surface of the toffee with a spatula. Sprinkle the nuts
evenly over the top. Cool completely. Break the hardened toffee into pieces
and store in an airtight container.
Makes about 1 1/2 pounds
Recipe By :WELL-STOCKED PANTRY SHOW#ND7035
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:31:04 -0500
From: Meg Antczak <meginny@frontiernet.net>
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