English Butter Toffee

1 cup sugar
1 cup unsalted butter
1/4 cup water
1/2 tsp salt
1 tsp vanilla
4 ounce milk chocolate
4 ounce German chocolate
1/4 cup 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 the pan occasionally until temperature on a candy thermometer reaches 305 degrees (hard crack stage).

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.

Courtesy: Chef Niru Gupta