1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
chopped nuts, if you prefer them
Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
Remove pan from heat; remove thermometer. Pour mixture into the prepared pan (a cookie sheet with sides, covered entirely in foil, well buttered...make sure the foil wraps up and over the pan) . Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
This isn't' quite clear....its an opaque light golden brown....
you can also dip the cracked pieces in milk chocolate, then toss them in finely crushed nuts. Cutting it is a tough thing to to, but, if you keep your knife sharp, and keep the blade heated (keep a pot of boiling water going and dip the blade, let it rest in there for 30 seconds or so, wipe immediately with a paper towel then cut) you can do the nice rectangles of toffee dipped in chocolate. You just don't let it harden all the way first.