Toffee

½ pound butter
1 C brown sugar
optional: 1 C nuts or chocolate chips

Melt butter in a saucepan; stir in brown sugar. Heat to 300° on a candy thermometer, stirring constantly. Pour immediately into a 9x9" pan. Cool completely.

To serve, invert the pan...the toffee will fall out. 'Whack' it to crack it into bite sized chunks. :)

Optional: Before pouring in the hot toffee, throw a cup of chopped nuts and/or chocolate chips into the bottom of the pan; pour the hot toffee over them -- do not stir.