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.