Easy English Toffee

makes one 9-inch round pan of candy. Sprinkle nuts of choice in the bottom of a 9-inch round cake or pie tin, or Pyrex pie plate. Combine sugar and butter in a 1 1/2 quart saucepan. Cook and stir over medium heat until attaining a 290-F degree temperate on a candy thermometer. Takes about 6 or 7 minutes. Make sure to stir your toffee constantly while melting the brown sugar and butter. Remove the melted toffee from the heat source and cool for 5 minutes. Pour the mixture over the top of the nuts of choice in the round container and spread out in an even layer. Immediately sprinkle the top with the chocolate chips. Let them melt from the heat of the toffee, then gently spread the melted chocolate over the top of the hardening candy. If desired, sprinkle a few more chopped nuts on top of the chocolate while it's still soft and warm. Cool at room temperature, at least 2 hours, then refrigerate to firm chocolate. Break into pieces and store in an airtight container.