Ellen’s English Toffee

From my beloved girlfriend Ellen’s kitchen

Ingredients

1 c. butter

1 c. sugar

1/4 c water

3 large Hershey chocolate bars

1 c nuts - chopped pecans

Directions

Combine butter, sugar & water in saucepan. Stir constantly to 300 degrees on candy thermometer.

Immediately pour into ungreased cookie sheet. While still hot, break chocolate pieces on top. Let melt & spread with spatula. Top with nuts.