1 cup butter (do not substitute margerine)
1 1/2 cups sugar
1/4 teaspoon cream of tartar
2 cups chopped nuts (almonds or pecans)
8 oz. bittersweet or semi-sweet chocolate, finely chopped
Line cookie sheet with heavy foil or parchment (a sheet with sides is better than one without). Butter foil - no need to butter parchment.
Melt butter in a heavy saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium high. Cook mixture until it reaches 310 F. on a candy thermometer. Mixture will change in color and consistency to a rich medium brown syrup-like consistency. Stir in 1 cup of chopped nuts.
Immediately pour toffee onto prepared pan, spreading as thinly as possible. The thinner, the better. Sprinkle with chocolate. Let stand 2 minutes to melt chocolate. Spread chocolate with small offset spatula or the back of a spoon over toffee until evenly and smoothly covered. Sprinkle with remaining cup of nuts, pressing them lightly into the chocolate. Let stand until firm.
Remove from pan once thoroughly cooled using pan liner as an aid. Break into pieces. Store in an airtight container.
Can be chopped and sprinkled into cookie batter, onto ice cream.
Takes only about 10 minutes to prepare and is a verly welcome gift. I've been making this for years and at the holidays, I buy inexpensive tins, line them with colored plastic wrap and have them at the ready for co-workers, friends, hostess gifts.