English Toffee

Jeanette McArthur's Famous Recipe!!

1 lb. butter
2 c. sugar
6-1.55 oz. Hershey milk chocolate candy bars
chopped walnuts

Cook butter and sugar -- stirring continuously, till it turns a golden caramel color (pulls away from sides of pan and is kind of stringy). Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Pour onto cookie sheet so it touches edges. Let set a few minutes. Then place chocolate bars on top. When they start to melt spread them around. Sprinkle with nuts. Let set till chocolate hardens. Break into pieces to serve.