English Toffee - cooking recipe

Ingredients

1 extra large Hershey bar (without nuts)
1 c. nuts, chopped fine (almonds or walnuts)
1/2 lb. butter
1 c. sugar
1 Tbsp. water

Preparation

Line cookie sheet with foil; butter and set aside.
Also line 9 x 9-inch pan with foil and set aside.
Chop almonds fine and set aside.
Melt butter in saucepan; add water and sugar; cook over medium heat, stirring constantly.
Cook until peanut butter color, about 10 minutes.
Set peanut butter jar on stove for color match. Remove from stove and pour into 9 x 9-inch pan.
Place half Hershey pieces on top and spread with knife.
Now use half almonds and press down.
Turn pan upside down.
Remove foil, rest of Hershey's pieces and almonds.
If foil doesn't come off, rub ice cube on foil.
Refrigerate until set.
Break into pieces.
Can be doubled, use bigger cookie sheets.