Title: Heath Bar
Categories: Candy Fake
Yield: 1 Batch

1	c	Sugar
1	c	(2 sticks) unsalted butter
1/4	c	Water
1/2	ts	Salt
1	ts	Vanilla
4	oz	Milk chocolate
4	oz	Sweet chocolate
1/4	c	Finely chopped toasted pecans or walnuts

Butter a 10 by 15 baking sheet. Combine sugar, butter, water, and salt in a heavy saucepan. Place over med high heat and bring to boil, stirring until sugar is disolved. Continue boiling, shaking pan occasionally, until candy thermometer reads 305 F (152 C) (hard crack). Remove from the heat and stir in the vanilla. Pour onto the baking sheet. Let cool and harden.

Melt 1/2 of the chocolates and spread on the top of the toffee, sprinkle with half of the nuts and refrigerate 30 minutes.

Turn the toffee over and repeat the above, refrigerate at least 30 minutes.

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