Lightly grease a 9 x 13 dish. Sprinkle nuts and chocolate chips evenly over the bottom; set aside.
In deep, heavy saucepan, combine butter and sugars - keep in mind that this bubbles up quite a bit during cooking.
Cook over medium high heat, stirring until mixture boils. Then, without stirring any further, cook to 300 degrees F/150 degrees C using candy thermometer.
Remove from heat and pour evenly over nuts and chips.
Cool completely, then break into pieces.
*I use a butter knife to break up, pushing the tip straight down into the toffee, which splinters off pieces, then you can break up into smaller bits by hand.
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