1 c. sugar
1 c. unsalted butter
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
Optional:
4 oz. milk chocolate
4 oz. semi-sweet chocolate
or 8 oz. chocolate chips
1/4 c. chopped nuts

Butter 10 x 15 inch baking sheet. Combine sugar, butter, water and salt in heavy pot, medium heat. Bring to boil and stir continuously. Boil until candy thermometer reaches 305 degrees. Remove from heat, stir in vanilla. Pour onto baking sheet. Immediately add chocolate chips and spread to coat or melt chocolate over low heat, then pour over toffee and spread evenly. Sprinkle with chopped nuts. Cool. Break into pieces. Toffee may be carefully flipped and coated with chocolate on both sides, before breaking, if desired.