Carol Payne’s Butter Toffee

2 cups butter

2 cups sugar

1 T corn syrup

1/4 t salt

1 cup chocolate chips

1 cup nuts

Put butter in a large glass bowl.

Pour sugar over top.

Add corn syrup and salt.

Microwave on high until syrup is a golden toffee color. Do this in 2 minute increments, stirring the toffee at each stop. Then, after 6 minutes, shorten the increment to 1 minute, then 30 seconds. It should take 12-15 minutes. Place nuts on a non-stick cookie sheet. Pour hot syrup over nuts. Let it cool until warm, rather than hot. Sprinkle chocolate chips over the top. Let melt and spread. Break into pieces.