2 cups granulated sugar
1 lb unsalted butter
1 (12 ounce) bag semi-sweet chocolate chips
14-12 cup chopped nuts (pick your favorite)
Melt the butter over medium heat in a large saucepan. Stir in the sugar. Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300F at this point). You can add the nuts now, or wait and sprinkle them on top of the chocolate. Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray. After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top. Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out. Once the toffee is completely cooled, you can break it up into bite size pieces.