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1
Generously grease an extra-large (or two medium) cookie sheet(s) with butter. Chop nuts and spread them in an even layer over the cookie sheet(s). Set the cookie sheet(s) off to the side.
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2
Cut the pound of butter (4 sticks) into sections and dump it, along with the pound of sugar into a large pot.
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3
Insert a candy thermometer into the pot clipping it onto the side. Make sure that the thermometer is not touching the bottom of the pot, but rather just resting in the liquid.
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4
Bring the butter and sugar to a slow, rolling boil over medium heat. Boil over medium heat stirring constantly until the mixture reaches between 295 and 300 F on the thermometer.
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5
As soon as it hits that temperature, stop stirring and let it boil to 305 F. The concoction should be about the color of caramel, or a little lighter.
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6
When it hits 305 F, immediately remove the boiling butter and sugar from the heat and pour in the vanilla (have this already measured out).
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7
Pour the liquid toffee mixture into the pre-greased cookie sheet(s) spreading the mixture evenly over the nuts with a rubber spatula. Let it sit for a few minutes and then sprinkle the chocolate chips over the top. With your rubber spatula, spread the chocolate into an even layer over the toffee.
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8
Place it in the fridge for a bit, then in the freezer for a few hours to speed up the hardening of the chocolate.
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9
When the chocolate has completely set and hardened, take it out of the freezer, turn it upside down onto the counter or a cutting board and give it a few whacks with the side of a wooden spoon to break it up into bite sized pieces.
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10
Store leftovers in an airtight container.
