--2 sticks of Salted Sweet Cream Butter (MUST be salted, or the toffee will separate -- it's happened to me before, stinks!)
--1 cup of sugar
--1/4 cup water
--Chocolate bar or chocolate chips -- I prefer the Hershey's Milk Chocolate Chips
--Chopped pecans (optional, but I always use them)
Directions:
Rub cookie sheet with one of the sticks of butter to prevent sticking. Put the butter in a frying pan and melt. Add sugar and water. Keep stirring until golden brown.
Now you are going to pour it onto the cookie sheet. Let sit for a few minutes until slightly hard. BE CAREFUL, the pan gets hot really fast!
While still warm, sprinkle the chocolate chips onto it, or break up chocolate bar and put the pieces on top.
When the chocolate melts spread it around with a butter knife, covering the whole thing. Add the pecans if desired while chocolate is still melted soft so they stick nice.
IMPORTANT: Now this is the step that makes the toffee the best. Put the whole sheet into the fridge until the chocolate is hardened. This takes 2-3 hours. For some reason the coolness of the fridge makes the toffee set in a softer, cruncher way that makes it fabulous!
When it is cooled completely, the toffee will look light yellowish-gold in color.
Pull out of fridge and break up with a butter knife. It can be stored on the counter or in the fridge, it doesn't matter.
* Recipe from 4 Nuts in a Nutshell
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