Line a large baking sheet with foil. Grease foil with a little vegetable oil. In a large
heavy saucepan, combine sugar, butter, water and salt. Bring mixture to a boil, stirring
repeatedly, over medium heat. Continue boiling and stirring until a candy thermometer
registers 310 degrees F (Hard Crack Stage) and mixture is a caramel color, about 15 minutes.
If you dont have a candy thermometer, use a spoon and drip a little of the mixture into a
cup of cold water. If brittle threads form, the candy is ready.
Remove toffee from heat; stir in vanilla until mixture stop bubbling. Carefully pour onto
prepared baking sheet and spread evenly with a spatula. Cool to room temperature.
Once toffee is cool; in a microwave-safe bowl, heat chocolate for 2 to 3 mintutes, stirring
every minute, until melted and smooth. Spread over toffee. Sprinkle evenly with nuts, pressing
them into the chocolate. Let stand until almost set (about 15 - 20 minutes). Using a sharp
knife, score toffee into approximately 3 x 11/2 inch pieces. Let
toffee colle completely at room temperature and then break into pieces.
Makes 1 Pound
Comments: This was a hit at the dinner party. I actually went out and bought a candy
thermometer to use for this recipe, and was glad I did. Waiting for the mixture to get up
to 310 degrees was long, but once it got near 280 it jumped to 310 really fast. So be sure to
watch it carefully and stir often so it doesn't get too hot.