Nut Crunch
From: Johanna Turner

The Joy of Cooking has a great recipe for Nut Crunch. Here it is. I make this all the time and it's a huge hit with toffee lovers. It's a very crunchy toffee, not chewy.

In heavy bottomed pan put:
1 cup butter
1 cup sugar
3 T water

(I don't think exact amounts matter for conversion, just put equal volumes of butter and sugar and a small amount of water).

Cook over medium to medium high heat, stirring continuously until it reaches 295 degrees Fahrenheit or 146 degrees Celsius. It should turn a nice dark brown. It will smell like the sugar is scorching, but keep stirring and all will be well. If you stop a little to early it will just cool to a lighter color and be chewier.

As soon as it reaches temperature, pour into the pan 1 cup (or a little more) of coarsely chopped nuts--almonds, filberts, brazil nuts are best, but pecans and walnuts should work too. 1cm square pieces are about right.

Pour this quickly onto a buttered cookie sheet and spread it out to a 1 foot square. 1 foot = 30cm. So it should be a square measuring about 30cm to a side. Let it cool, but don't worry about it cooling completely.

Melt 1/2 cup of chocolate (dark chocolate is best, I think), spread it on the toffee top. Sprinkle with finely chopped nuts if you want, usually I use the crumbs that are made when you coarsely chop nuts.

Let it cool completely, break it into pieces. Store in an airtight container (moisture softens it) in a cool place, but it doesn't have to be refrigerated.