This recipe is sure to become one of my holiday traditions.  I tasted it at a girl friend party.  The recipe came from “Allrecipes.com.”  I tweaked it a bit,  this being my version.

2 cups butter

2 cups white sugar

1/4 tsp. salt

2 cups Ghirardelli bittersweet Chocolate Chips

1 cup finely chopped almonds or pecans.

    In a large heavy bottomed saucepan, combine the butter, sugar and salt.  Cook over medium heat, stirring until the butter is melted.  Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F.  Stir often.

    While the toffee is cooking, cover a large baking sheet with aluminum foil.

    As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.  Sprinkle the chocolate chips over the top, and let them set until they start to soften.  Spread the chocolate into a thin even layer as it melts..  Sprinkle the nuts into the melted chocolate, pressing them into it slightly.

    Place the toffee in the refrigerator to chill until set.  Break into pieces, and store in an airtight container.