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1
Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
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2
Butter the sides of a heavy 2-quart saucepan.
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3
Melt the 1 cup butter in saucepan.
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4
Add sugar, the water, and corn syrup.
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5
Cook and stir over medium high heat until mixture boils.
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6
Clip a candy thermometer to side of pan.
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7
Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290u00b0F, soft-crack stage (about 15 minutes).
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8
(Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
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9
to prevent scorching.
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10
Remove pan from heat; remove thermometer.
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11
Stir in vanilla.
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12
Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
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13
(Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
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14
Sprinkle with white baking pieces.
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15
Let stand for 1 to 2 minutes.
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16
When baking pieces are soft, spread over candy.
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17
Sprinkle with nuts, pressing lightly into melted white chocolate.
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18
Chill in the refrigerator about 20 minutes or until firm.
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19
Use foil to lift candy out of pan.
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20
Break candy into pieces about 2 inches in size.
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21
Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
