My recipe calls for it to be "hard crack" stage... or it will be like taffy not toffee -- use a candy thermometer, not the string/water test
Add your nuts to the toffee in the pan RIGHT before you pour it into the pan...if you put them in too soon, they get mushy.
Butter (or spray with non stick spray) the pan you are going to pour your toffee into -- I use a jelly roll type pan.
As soon as you pour your toffee, sprinkle the chocolate chips on the toffee...let it set for about 30 seconds and then gently spread the chocolate chips over the toffee.
Sprinkle your nuts over the chocolate chips you just spread out. The chocolate has to still be very warm or the nuts won't stick.
Unless you are making a "HUGE" amount of toffee, 2 pounds of chocolate is way too much.
1 cup oleo
1 Tablespoon corn syrup
1 1/3 cup white sugar
3 Tablespoon water
1/2 cup chocolate chips
1/3 cup sliced almonds or pecans
1/2 cup sliced almonds or pecans
In a heavy saucepan that has been sprayed with non stick spray, melt oleo then add sugar and stir well. Add corn syrup and water.
Stir often with wooden spoon to keep mixture from scorching.
Cook over medium heat until candy thermometer reads 300 or hard crack stage.
Remove from heat and add 1/3 cup nuts and mix well.
Be extremely careful and pour the mixture into prepared pan. Using wooden spoon spread the toffee out to the thickness you want (think thin)
Sprinkle chips over toffee, let set a minute to soften and spread chips -- sprinkle remainder of nuts over chocolate chips.
Let set until cool and break into pieces.