Tom's English Toffee

Tom's English Toffee

2 cups (1 lb.) Imperial margarine

2 cups GV granulated sugar
1/3 cup water
2 tsp vanilla
1-1/2 cups pecans, finely chopped
6 Hershey's milk chocolate bars

In a metal 3 quart sauce pan that is not non-stick:

• Melt butter then add sugar, and water.
• Stir constantly making sure to get corners, edges, and middle of pan.
• Take off heat at 312 degrees for 5500 ft elevation (or 290 degrees at sea level).
• Quickly add vanilla and pecans. Stir until combined.
• Pour onto margarined foil on plywood board (use remnants from margarine papers).
• Spread evenly with silicone spatula.
• Lay chocolate bars on top of hot toffee and spread evenly as they melt. 
• Cool until hardened, then break into pieces with the back of large spoon.