2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds and pistachios)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Butter small rimmed baking sheet.
Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients;
stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase
heat to medium; boil until thermometer registers 290 degrees F, stirring slowly
but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat.
Mix in 1 1/2 cups nuts.
Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness.
Immediately sprinkle chocolate atop toffee. Let stand for 1 minute.
Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup
nuts. Chill for 1 hour.
Break toffee into pieces.
Yield: about 2 pounds
Can be made 2 weeks ahead. Chill in airtight container. Let stand at room
temperature at least 30 minutes and up to 1 hour before serving.