1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)
Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.
(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.
This is an easy recipe and it gets lots of compliments.