English Toffee

A recipe from my sister-in-law Rynell. This is a Andersen family Christmas favorite- Christmas is not Christmas with out these. I hope it is what you are looking for!

Toffee:
1 lb. real butter (sweet cream or unsalted)
2 c. white sugar

For Topping:
2 regular size Hershey milk chocolate bars or 1 bag milk chocolate chips
1 cup finely chopped almonds or pecans

1. Butter a heavy cookie sheet. (I use a jellyroll pan.)
2. Put butter and sugar in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Keep stirring as butter melts and mixes with sugar. Keep Stirring! Stir until the mixture turns the color of peanut butter. (I actually get a jar of peanut butter out to compare colors.)
3. Carefully pour hot toffee out onto buttered cookie sheet. Use the back of a spoon to spread if needed. (At this point, put the sauce pan in the sink and fill with hot soapy water for easier clean up.)
4. Let mixture sit for about 3-5 minutes or until you finger doesn't leave an impression in the toffee. Put chocolate on very warm toffee. Once the chocolate is shiny, the chocolate is ready to spread. Spread it with the back of a spoon or a rubber spatula.
5. Sprinkle nuts over melted chocolate. Put in fridge for 30 minutes to an hour.
6. Take toffee out of fridge. Crack the toffee into servings by sliding a knife under it and also by using a heavy knife to break it up. Enjoy!