"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Melt butter and sugar in heavy three quart saucepan and cook stirring constantly until mixture reaches hard crack stage (300º). Immediately pour mixture on two buttered cookie sheets. Tap on counter so mixture flattens on pan. Cool completely. Melt chocolate in microwave. Spread on top of toffee. Cool until hard and break into pieces.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.