Florentine Toffee

Ingredients

Preheat oven to 375°
Butter four 9″ foil pie plates.
Put butter, sugar, honey and cream in a heavy saucepan.
Bring to a boil over medium heat, stirring often.
Boil, stirring constantly, for 1 1/2 minutes.
Remove from heat.
Add nuts.
Stir to keep mixture from separating as you pour it into prepared pans.
Using back of spoon, or fingers dipped in cold water, pat mixture evenly over bottoms of pans (toffee should be 1/4″ thick).
Bake 8-12 minutes until golden brown.
Cool slightly, then refrigerate 5-10 minutes until toffee is firm enough to separate from the sides of the pie plates.
Remove toffee and cut into 16 wedges.
Melt chocolate chips and spread on wedges.