TOFFEE - SMALLER BATCH

For Years I have made my mother's large batch toffee recipe that would often seize up somewhere in the cooking process.  I think it would suddenly go to sugar.  I made this recipe that I found on Pinterest  and I am beginning to think the smaller batch might be more manageable and more to the size I really want and need, so here is my version. Toffee recipe I found.

Melt 1 Cup butter and add 1 Cup sugar and 3 T. water  in a 2 quart saucepan.   Boil with the lid on for one minute to dissolve the crystals on the side and then wipe down the sides with a wet paper towel.   Cook stirring constantly until it turns the color of a paper sack.  You will need to stir a little harder at the end as it will begin to brown quite quickly.  

Pour into a well buttered cookie sheet or onto parchment paper lined cookie sheet.  Spread out to the desired thickness.  Let it set for about 1 minute and sprinkle on 6 oz.  good Milk Chocolate Chips.  When melted from the toffee heat spread around.  At this point I cut it in two because I have anti nut kids.  It might break up a little but cutting with a utility knife helps.  I like toasted chopped almonds but you can use chopped pecans or walnuts.   When cool turn over and add 6 more ounces of melted chocolate chips.  Use a double boiler with hot not boiling water or a bowl over a bigger bowl of hot water.  Melting in the microwave ruins real chocolate.  Sprinkle with nuts or not on the second side.  

When the chocolate is set up score with a sharp utility knife and break carefully.  The second side tends to lose some of its chocolate because it doesn't adhere as well.  Melt a little chocolate to glue these pieces back on.