1 c. butter
1 1/3 c. sugar
3 tsp. water
1 tbsp. corn syrup
4-5 Hershey chocolate bars
Chopped walnuts or pecans

In saucepan, cook all ingredients over medium heat until "hard crack" stage on candy thermometer. Pour into a buttered 9 x 13 inch cake pan. While still warm place 4-5 Hershey milk chocolate candy bars on toffee. When melted spread with a knife. Sprinkle with chopped nuts. When cool break into pieces.