#2754 - English Toffee

(by Shirley McNevich)

2 sticks butter (NO SUBSTITUTES) + extra for greasing the pan
1 cup white sugar
1 1/2 cups chopped pecans OR chopped almonds
2 - 5oz. Hershey's chocolate bars

Butter a 9 x 13 baking pan. Sprinkle the chopped nuts evenly in the pan. In a saucepan over medium heat add 2 sticks butter and white sugar--cook/stir until 300 degrees on a candy thermometer. Remove from heat and carefully and evenly pour the hot sugar mixture over the chopped nuts in the pan. Cool completely. Unwrap chocolate bars and melt them--spread the melted chocolate evenly over the hardened candy. Sprinkle more chopped nuts over the melted chocolate (if you wish). Cool completely. Break toffee into pieces.