MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Toffee
  Categories: Candies
       Yield: 1 servings
  
            -Nancy Speicher DPXX20A
       1 c  Butter or margarine
   1 1/4 c  Sugar
     1/2 ts Baking soda
       6 oz Semisweet chocolate pieces
     3/4 c  Pecans or walnuts;
            -finely chopped
  
    1. Line a 15-1/2 x 10-1/2 x 1 jellyroll pan with foil; lightly
   butter foil.
    2. In medium size heavy saucepan, combine butter and sugar, over
   medium heat, stir until mixture starts to boil.
    3. Simmer over low heat, covered, 3 minutes.
    4. Remove cover; continue cooking, stirring occasionally, to 290F on
   candy thermometer, or until a little dropped into very cold water
   separates into threads that are hard but not brittle.
    5. Remove from heat; quickly stir in soda. Pour onto preparaed pan.
    6. Sprinkle with semisweet chocolate pieces; let stand a few minutes
   to melt chocolate.
    7. With spatula, spread chocolate over entire surface; sprinkle with
   nuts.
    8. Refrigerate until firm - about 2 hours.
    9. Peel off foil; break candy into large pieces. Makes 1 lb.
    From McCalls Cookery No. 13
  
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