Trish Taylor, Arlington Heights, Ill.
1 cup sugar
2 sticks butter
1/8 tsp. salt
1 tsp. vanilla
1/2 bag each of Nestles and Hershey’s milk chocolate
Pecans and walnuts, crushed
Layer two sheets of aluminum foil on a cookie sheet. Cook the first 3 ingredients in a sauce pan over medium heat until almond colored to golden brown. Add the vanilla and stir. Pour mixture onto the prepared cookie sheet; it will run down and spread over the pan. Wait until the mixture hardens. Break into pieces, but not too tiny.
Melt the chocolate in a double boiler and dip the toffee pieces into the melted chocolate. Scrape off any excess chocolate. Roll in crushed pecans and walnuts and place on wax paper.