Christmas Toffee

My friend Amy shared this recipe with me about 15 years ago. I've been making it at Christmas time ever since!

1 lb butter (4 sticks)
2 1/2 cups granulated sugar
1/4 cup light karo syrup
1/2 cup water
2 cups (1 bag) chocolate chips
1 cup chopped nuts (optional)

Butter a cookie sheet or jelly roll pan well.

If using nuts, sprinkle half of the chopped nuts onto buttered cookie sheet.

Combine butter, sugar, karo, water in large sauce pan.

Bring to a boil over medium-high heat.

Cook to 280-290 degrees, stirring constantly to prevent burning.

Pour onto buttered cookie sheet. Let sit for 5 minutes.

Sprinkle chocolate chips over surface of toffee. Allow to sit until melted. Spread with rubber spatula.

If using nuts, sprinkle remaining chopped nuts over melted chocolate.

Cool completely, then break into pieces.