English Butter Toffee

1 cup granulated sugar

1 cup salted butter

3 T water

1 Tsp Vanilla

1 1/2-2 Hershey's Chocolate Symphony Bars

Pecans, slivered almonds, Walnuts or peanuts Chopped

Butter a baking sheet or cover with parchment and set aside.

Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown. I boiled exactly 10 minutes, on medium stovetop heat. You can use a candy thermometer if you'd like, and make sure it gets to hard crack (300°). You can also do an ice water test to make sure it breaks when you add it to the water.

*TIP* if you have over-boiled the mixture it will start to separate and crystalize.

Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap Hershey's chocolate Symphony bars (I use 1 and a 1/2 of the large bars) and set them on top of the toffee. Wait a couple of minutes and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts.

Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.