1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan- a cookie sheet with sides. Sides are important!} In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn't let up once you stir it. Once it's really boiling, set your timer for 3 minutes and stop stirring. After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely. Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides. Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes. Spread melted chocolate over toffee and top with chopped nuts. Cool completely and cut into pieces. Enjoy!