1 c. sugar
1 c. unsalted butter
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
4 oz. milk chocolate
4 oz. German chocolate
1/4 c. finely chopped toasted pecans

Butter a jelly sheet. Combine first 4 ingredients in a heavy saucepan. Over medium heat bring these to a boil, stirring until sugar dissolves. Continue boiling, shaking pan occasionally until temperature on candy thermometer reaches 305 (hard crack). Remove from heat, stir in vanilla. Pour onto sheet in 10"x10" square. Let cool thoroughly.

Melt chocolates over low very heat. Spread 1/2 on top side of toffee. Immediately sprinkle with 1/2 of nuts. Refrigerate for 30 minutes. Turn over with a spatula. Repeat chocolate and nut steps on second side. When firm, break into pieces. Store in air tight container in cool, dry place.