- 1 pound real butter
- 2 cups sugar
- Two 1/2 cups chopped nuts (not 2 and 1/2)
- 1 tablespoon vinegar
- 1 – 7 ounce Hershey Bar (giant size)
Melt butter. Add 1/2 cup nuts, sugar, and vinegar. Cook to hard ball or crack (260oF.) over medium heat, stirring until light brown. Pour mixture into large cookie sheet. Melt Hershey bar and spread over toffee.
Sprinkle with remaining 1/2 cup nuts. Chill and break into bite size pieces.