English Toffee

Butter or line a 11×18 cookie sheet. Chop nuts and spread 2 cups over buttered sheet.

Put butter, water and sugar in saucepan and cook over medium high heat, stirring constantly until it reaches 300ºF or crackled stage on a candy thermometer. Remove from heat, add vanilla and stir.

Spread mixture on sheet over almonds. Sprinkle chocolate chips over hot toffee and let them melt for 5 minutes. Once the chocolate chips have started to melt, spread with an offset spatula and sprinkle with remaining 1/2 cup chopped nuts.

Allow the toffee to cool and harden for 4 hours at room temperature, or stick in the refrigerator for 30 minutes. Break apart and store in an airtight container for up to 2 weeks.