100 (1-inch sq)
2 cups (1 pound) Darigold butter
2 2/3 cups sugar
1/3 cup water
1/4 cup corn syrup
1/2 teaspoon salt
1 cup chopped walnuts, divided
1 cup toffee baking bits, divided
1 cup mini chocolate chips
Grease or spray an 18- x 12-inch baking sheet and set aside.
Combine butter, sugar, water, corn syrup and salt in a large, heavy saucepan over medium heat; stir constantly to dissolve the sugar and melt the butter. Bring the mixture to a boil, occasionally brushing down the sides with a wet pastry brush to prevent crystallization.
Cook, stirring frequently, until mixture registers 300°F on a candy thermometer. (Check frequently as temperature approaches 300°F, since the mixture cooks quickly and can scorch.)
Remove from heat, stir in 1/2 cup nuts and 1/2 cup toffee bits, and mix well. Pour onto baking sheet; use a spatula or spoon to spread the mixture to an even thickness.
Cool for about 5 minutes and score into 1-inch squares using a sharp knife.
Sprinkle chocolate chips over top of squares. As the chips begin to melt, spread evenly with a knife or metal spatula over top of candy.
Sprinkle with remaining chopped nuts and toffee bits. Allow the candy to cool completely. Break or cut where scored into 1-inch squares.