Step 1

Combine in a sauce pan over medium heat. Stir until butter and sugar are dissolved together, then bring to a rolling boil.

Step 2

Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).

Step 3

Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray.

Step 4

Spread it flat, and immediately sprinkle on a handful of chocolate chips.

Step 5

When the chocolate chips start to melt, spread them evenly over the toffee.