This year we are making English Toffee. It meets ALL my criteria.
4 cubes butter
2 cups white sugar
1- 1 1/2 bag milk chocolate chips
3-4 handfuls of chopped nuts (I used pecans)
In a medium-sized saucepan, melt butter over medium heat. Once butter is melted, add two cups sugar. Stir constantly for about 12 minutes over medium to medium high heat (about a 7 out of 10 on the heat setting, if you have something like that) or until mixture turns a medium brown (like a nice caramel color). It should be at a low boil most of the time.
Pour hot mixture into a lightly greased jelly roll pan (12 1/2" x 17 1/2"). Spread evenly. Sprinkle chocolate chips on top of hot mixture and let it sit for a minute or two. Lightly spread the melted chocolate, covering the mixture. Sprinkle with chopped nuts and chill in refrigerator until cool.
Once cool, crack into pieces for serving.