1/2 lb. butter
1 c. sugar
3 tbsp. water
5 plain Hershey bars
Finely chopped nuts

In a heavy pan, slowly cook butter, sugar and water until caramel colored, stirring to prevent sticking. It should be about the color of a Kraft caramel or Heath bar. Pour into a greased 7 x 11 inch pan. Lay candy bars on top of hot toffee. When they melt, spread them over the toffee and top with chopped nuts. When cold, break pieces apart with the tip of a knife.