There are a lot of chocolate candies out there, but one nearly everyone loves (I haven't met any of these people) toffee, especially with a layer of chocolate and some chopped nuts. This is so easy. Don't get too anxious about a taste; let it cool so you won't burn your tongue. Not only will it hurt, but everyone will know you made this! And they'll want some. And you might not want to share!

3/4 c light brown sugar, packed
1/2 c butter (not oleo)
1/2 c chocolate chips
1/3 c (or more) chopped nuts

Butter a 7"x11" pan and set aside.

A candy thermometer is handy to have but not essential.

Mix brown sugar and butter in heavy 2-quart saucepan and bring to a boil, stirring constantly, for 7 minutes. After the first 4 minutes, check for the "hard crack" stage. Put a drop of the candy into cold (not iced) water. It will separate into "threads" that will be brittle and crack when you fish them out. This stage begins at 300-310 degrees on a candy thermometer. (Lollipops are cooked to this stage, too.) When ready, pour into prepared pan and spread with a spoon or another utensil. Work quickly before the toffee cools. Keep it off your hands. Hot!

While still warm, sprinkle chocolate chips on the toffee. Spread out when they're soft enough. Sprinkle nuts on top and press into chocolate.

Refrigerate until set. Break into pieces with your hands. Store covered at room temp.