English Toffee

2 1/2 cups sugar
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts

Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.

Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.