English Toffee

2 sticks (1 cup) butter; no substitutions

2 Tbs. water

1 cup sugar

Put all ingredients together in a heavy saucepan together and turn heat to medium-high.  Do not melt butter first.  Stir often with a wooden spoon as butter melts.  Continue cooking and stirring for about 10-12 minutes, until toffee turns caramel-colored. 

Pour onto a 18” piece of tin foil (can place on top of a cookie sheet first) and spread thin with the back of the spoon.  Pour 1 cup milk chocolate chips or ½ of a large Hershey’s milk chocolate bar, broken into small pieces on top.  Wait about 2 minutes and spread melted chocolate with the back of a clean spoon.  Top with colored non-pareils or grated pecans.  Cool and break into pieces.  *Tip: After about an hour, I often stick the toffee in the refrigerator for a few minutes to help the chocolate set.