Alice'S English Toffee

• 1 pound butter
• 1 pound granulated sugar (2 cups)
• 1/4 cup water
• 1 pound semi-sweet (or dark) chocolate, grated
• 4 cups nuts, finely chopped (Best are pecans or hazelnuts, or a mixture of both. Do not use walnuts - they are too oily, and will not "stick" to the chocolate.)

1. 1. Spread 1/2 of the nuts evenly on a jelly roll pan and cover with 1/2 of the grated chocolate.
2. 2. Put butter, sugar and water into a large saucepan with a heavy bottom. Cook over MED heat until the mixture reaches 300 degrees ("hard crack") on a candy thermometer, or becomes the color of a brown paper bag. This is the boring part of making toffee because you have to stir it constantly so that the bottom of the mixture does not burn. I usually listen to the radio while I do this part. DO NOT be tempted to turn the heat up so it reaches 300 degrees sooner, as the mixture may not be as smooth as it would othewise be.
3. 3. When the mixture reaches 300 degrees, or is the color of a brown paper bag, pour it onto the cookie sheet, over the chocolate and chopped nuts. Spread it evenly with a spatula. Then sprinkle the remaining grated chocolate and then the remaining chopped nuts over the mixture.
4. 4. Cool, then put the pan into the refridgerator until thoroughly chilled.
5. 5. When the chocolate is hardened, you can take the toffee out of the refrigerator and break it into manageable pieces. Some of the chocolate always comes off in the process, and some of the pieces do not break "in the optimal way." This actually makes a good excuse for you to taste the broken pieces. After all, you wouldn't want to expose your friehnds to less than perfection, would you?

butter, sugar, water, semisweet, nuts

Taken from www.epicurious.com/recipes/member/views/alices-english-toffee-1253551 (may not work)