Toffee base, melted chocolate over that with crushed walnuts on top.
I experimented with this recipe several times. I found that it worked best for me if I let it reach 300 degrees on my candy thermometer, but I had to stir constantly to keep it from burning. As soon as I removed it from the burner I added 1 1/2 cups of chopped pecans. I poured it onto an ungreased cookie sheet and quickly spread it out as thin as possible. I put five Hershey's chocolate bars on top and evenly spread the chocolate as soon as it melted. It does take the chocolate a long time to harden, so I usually leave the pan for hours before I break the toffee apart. A spatula will lift the candy from the pan and then it breaks apart easily. - 27 Dec 2007 (Review from Allrecipes US | Canada)
This recipe has good proportions, but the method is a little off. Melt the sugar first, let it lightly caramelize, then add the butter. I can see where people were having problems because I had it too; my butter started burning before the sugar could emulsify. You'd think I'd remember the proper way to make toffee after going to school for baking. - 06 Oct 2008 (Review from Allrecipes US | Canada)
LOVE IT! This is the same recipe that I have used for years and I am always asked for the recipe. Although it isn't a kid friendly recipe due to the candy temperature, both of my "little judges" rate this one a 5 star for taste! I use toasted almonds instead of Walnuts and it is too good to quit eating! - 14 May 2001 (Review from Allrecipes US | Canada)