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CRUNCHY BUTTER TOFFEE 1 c. sugar 1/2 tsp. salt 1/4 c. water 1/2 c. butter 1 c. chopped walnuts 2 (6 oz.) pkg. semi-sweet chocolate pieces Combine sugar, salt, water and butter. Cook to light crack stage (285 degrees). Test by adding few drops to water. They will form a pliable ribbon. Add 1/2 cup chopped walnuts. Pour into well greased cookie sheet. Cool. Melt chocolate pieces. Spread 1/2 of chocolate on top. Sprinkle with 1/2 cup walnuts. Cool. Turn. Repeat with remaining chocolate and nuts. When chocolate has cooled, break into pieces with mallet. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!