Toffee

Things to have: all ingredients, heavy sauce pan, wooden spatula, dry measuring cup, tablespoons, thermometer, cookie sheet, mixer (beater), rubber scraper, pizza cutter & wood spoon.
*nuts should be chopped, almonds are best. Macadamia and walnuts are good too. Have everything ready and in arms reach.
*Pan: 2 cups sugar, 2 c ups butter =4 cubes, 2 Tablespoons water
Tips: Keep some water near by incase you need to add during cooking (if your toffee starts to break down add 2 Tbsp water and keep stirring) Beat on low between 200 to 220. Have nuts on baking sheet before you start.

*Chocolate and Nuts are approximate measurements, about 2 cups each (you might want more or less)
You can also use white chocolate or just melt and drizzle across milk chocolate

*Combine butter and sugar with water in heavy sauce pan on med/high heat (more to the high end) stirring constantly
*Cook and stir until color of brown paper bag at 285 to 290 degrees.
*Take off het and pour over nuts covering as much as you can, use wood spoon to spread toffee.
*Sprinkle chcolates over top and spread with rubber scraper
*Lightly sprinkle more nuts over chocolate
*Score with pizza cutter before it cools too much
*Let cool completely and break apart, store in covered bowl or baggie in cool place.

*Continue to stir using wood spatula and move thermometer so toffee won't burn.
*When toffee is at 285 to 290 degrees (color of brown paper bag) pour onto nuts.
*Follow up with chocolate and more nuts.