2 cups butter plus 1 tablespoon softened butter to grease baking pan
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans or almonds
Grease a 15 X 10 inch Jell-O-roll pan with 1 Tbl. butter; set aside. In heavy 3 qt. saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295ø (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a double broiler melt chocolate chips; spread over toffee. Sprinkle with nuts. Let stand for 1 hour. Break into bite-size pieces and store in an airtight container at room temperature.