Ingredients

  • 1-⅓ (150g) sticks butter
  • 1 c sugar
  • ½ c chopped pecans
  • 5 or 6 plain Hershey chocolate bars
  • ¾ cup sliver almonds (OPTIONAL)

Instructions

  1. Melt the butter – add sugar and almonds (optional).
  2. Stir constantly over high heat until it turns light brown.
  3. Quickly pour onto ungreased cookie sheet.
  4. Tilt cookie sheet to get desired thickness.
  5. Add the Hershey chocolate bars, you’ll have to break them up to make them fit.
  6. Wait about 30 seconds, then use a butter knife to spread the chocolate all over the toffee to make an even coat.
  7. Sprinkle with chopped pecans.
  8. Let set in refrigerator for at least 4 hours, preferably over night.
  9. Break into desired size pieces.