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Jeff and Patty's Christmas Toffee

1 cup sugar
2 cubes butter (not margarine) (I cube it up)
3 Tbsp water

1 cup (or less) Spanish peanuts
3/4 cup milk chocolate chips

[Get your measuring cups/spoons, foil squares (99 cent store) ready before you start]
Cook sugar, butter, and water on medium-high heat for about 15 minutes, keep stirring; it will turn a brown-carmel color. Use candy thermometer and take it off the heat immediately at 320 degrees (Hard crack stage on thermometer). Pour into aluminum foil lining in a 12x12 square pyrex dish. Careful, very hot! Add 1 cup of salted Spanish peanuts, evenly, right away, and sink them into the carmel with the edge of the spatula.
Let sit for 5 minutes. Pour chocolate chips over the toffee and they will melt after about a minute. Then, spread evenly with spatula. When cool, lift with foil edges out of pyrex dish and place on a cookie rack. Later, stack in refrigerator, keeping the foil on the bottom and add another foil to seal on the top. We stack them in a plastic trash bag. Store in refrigerator, we think they last longer that way and are more tasty when served cold.

This is a modified recipe of Marge Cantu, a former co-worker with Patty at Covington & Crowe in Ontario). Jeff and I made this for Christmas gifts in 1996, 2003, and for all in 2009.

Make sure you check your candy thermometer first to make sure it boils at 212 degrees. This is critical. If it is higher or lower, adjust your recipe (or better yet, get a new candy thermometer)

Recipe Contributed by Patty Kuchenski