Preheat oven to 375°.
Line a jelly roll pan (or cookie sheet with edges) with heavy tinfoil. Cover
the bottom of the jelly roll pan with one layer of crackers. Coarsely chop
1/2 to 3/4 cup walnuts and set aside. Melt butter and brown sugar over medium
heat, stirring constantly. Bring to boil and boil for one minute until golden
brown, stirring constantly.
Pour over crackers and spread out. Cook in oven for 5-7 minutes. Watch
carefully. You want it bubbly and deep golden brown, but it will burn
easily. It depends on the oven, but watch it carefully after 5 minutes. It
definitely will not need more than 7 minutes.
Sprinkle 12 or more oz Hershey's semisweet morsels on hot toffee. Use the back
of a spoon to spread it evenly as it melts. Press walnuts into chocolate.
Put pan in freezer to harden. After it's frozen, break toffee into chunks and
store in freezer in airtight container. It absolutely tastes the best
straight from the freezer so leave it frozen until you want to serve it.
