Butter Toffee

2 1/4 c sugar
1 tsp salt
1/2 c water
1 1/4 c butter
1 1/2 c chopped, blanched almonds
1 c finely chopped walnuts
1/4 lb milk chocolate, melted
Bring sugar, salt, water, and butter to a boil. Add half of the almonds. Cook, stirring constantly, to the hard-crack stage (290º on a candy thermometer). Remove from heat. Add remaining almonds and half of the walnuts. Pour into a greased, shallow 9X13" pan. Cool. Brush with melted chocolate and sprinkle with remaining walnuts. Let chocolate harden; then break into pieces.

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