You will need a candy thermometer for this recipe.
Ingredients:
Directions:
Combine butter, sugar, water and salt in a heavy 2- 1/2 qt pan. Cook over medium-high to high heat, stirring often, until candy thermometer reads 305 degrees. Remove from heat and stir in vanilla. Immediately pour into heavily buttered 9-inch sq pan, spreading to fill pan. Cool completely.
Melt semisweet and milk chocolate in top of double boiler stirring until smooth. Spread half of chocolate over 1 side of toffee and sprinkle with half of nuts Refrigerate until chocolate is firm. Reheat remaining chocolate until flowing. Turn toffee over and spread other side with chocolate and sprinkle with remaining nuts. Refrigerate until firm. When chocolate is set, break toffee into pieces. Store in airtight container in a cool place.