I've had good luck with this recipe.

Becky

* Exported from MasterCook *

Toffee

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 cups butter
2 cups white sugar
6 milk chocolate Hershey bars -- broken into pieces
1 cup finely chopped nuts (I like pecans)

1. In a large heavy bottomed saucepan, combine the butter and sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F on a candy thermometer, stirring occasionally.
2. While the toffee is cooking, butter a large baking sheet.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Lay the chocolate pieces over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Break into pieces when cool and set, and store in an airtight container.

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NOTES : If it's raining when you make the candy, cook to about 290F instead.

Snyder; I use basically the same recipe that becky ca sent except that I use 4 of the giant Hersey bars. I use my food processor to grind the blanched almonds (about 2 cups), then the candy bars.

I prepare a jelly roll pan, then sprinkle a layer of the almonds, then a layer of the chocolate. Carefully pour the hot toffee over the chocolate and nuts. Then sprinkle a layer of the chocolate, and end with a layer of the almonds. Pat down somewhat to press the chocolate and almonds into the toffee. Crease of cut the candy while cooling as it becomes brittle very fast.

There are always some chocolate and nuts left in the pan after removing the candy. I use them to sprinkle on baked goods or ice cream.

This candy is great for packaging for Christmas gifts. It is the same as the very pricey stuff that comes in a pink can.