Cook butter, sugar and water until it reaches 280 on a candy

thermometer. Watch carefully because it changes pretty fast.

If you like your toffee chewier take it off before 280, and if you like it more crunchy

let it boil until about 285.

Pour onto buttered cookie sheet.

Sprinkle chopped chocolate on top of hot toffee to melt and sprinkle with nuts.

Let cool and break into pieces.