Chocolate Toffee
From McCalls Cookery No. 13

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