On Sat, 22 Aug 2015 13:44:59 -0700, sf > wrote:

>On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> wrote:
>
>> For you, sf:
>>
>>
>>
>> I make my toffee using a shallow (1") buttered deep pan. It is really
>> old, light-colored, wimpy, actually, which helps when I pop the sheet
>> of toffee out when it's cool. I like to break it into irregular
>> pieces, myself.....don't need none of them equal squares. LOL.
>>
>> Toffee Crunch Nancy Dooley
>>
>
><snip>
>
>Thanks! Looks like even *I* can make them... and I might.

Same idea as above, just easier.
Toffee
1/2 cup butter
3/4 cup brown sugar
Bring to a boil over medium heat, boil 7 minutes, stirring constantly.
Pour into a 9x9 greased pan. Cover with chopped nuts. Sprinkle one
cup of chocolate chips over it. Cover with a towel until the
chocolate is melted. Spread the chocolate and refrigerate. Break
into pieces. Store in refrigerator.
Janet US