Christine's English Toffee (Actually stolen from Sue Wherli)

2 c. chopped nuts (pecans) (2 lb. bag makes 4 - 2 c. servings)
12 oz. grated milk chocolate (almost 2 cups)

Take 1 c. of the nuts and spread in a 15 1/2 " X 10" cookie sheet with sides.  Sprinkle 1 c. of the grated chocolate over.

Combine in a large saucepan and cook over medium heat until 300 degrees (this should take about 20-25 minutes stirring occasionally at first and then consistently after the first 5 or so minutes of stirring.  Use a good candy thermometer and it should almost smell like it is burning by the time it is done.  The last 25 degrees climb really fast.  Watch very closely).

1 lb. real butter
2 1/2 c. white sugar
4 Tlbs. karo syrup
1 c. water

When it gets to 300 degrees remove immediately from stove and pour over the pan of nuts and chocolate.  (Don't worry if you see a little bit of burning on the pan).  Quickly sprinkle the rest of the chocolate and then the rest of the nuts over the hot mixture.  Use Wax or parchment paper and hot pads to push the top layer of nuts and chocolate into the butter/syrup mixture.

Let cool overnight. Break apart with a table knife.  Store in the freezer.