From the Laura Secord Canadian Cookbook, prepared by the Canadian Home Economics Association and first published by McClelland and Stewart in 1963. This recipe was traced to a British cookbook printed in 1735; apparently, it is a Christmas Day favourite in the area around Fredericton, New Brunswick. I first posted this candy recipe in time for Halloween but think it makes a better Valentine's Day candy. I think that Laura Secord would approve.
Butter a 9 inch square pan thoroughly and spread a 1/2 cup of walnut pieces across the bottom of the pan.
Mix together in a heavy fry pan or saucepan:
1 and 1/3 cups of lightly packed brown sugar
1 cup butter
Cook over a medium heat, (keeping the mixture bubbling and stirring constantly), for 12 minutes. Pour the toffee mixture quickly over the nuts. Sprinkle 3 squares of grated semi-sweet chocolate over the hot toffee. As the chocolate melts, spread it until smooth. Sprinkle the chocolate with finely chopped nuts. Chill and break into pieces.
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