To make English toffee candy, boil sugar and butter, add nuts and vanilla, pour the hot toffee onto a baking sheet, cover it with chocolate, and break the hardened toffee into pieces. This recipe yields about 40 pieces of toffee.
Grease a baking sheet with butter. Clip a candy thermometer to the side of a heavy pan, and put it on the stove over medium-high heat. Scoop 1 cup white sugar into the pan, and then add 2 tablespoons cold water and 14 tablespoons butter. Stir the ingredients until they boil, and then take out the spoon. Let the mixture continue to boil until the candy thermometer reads 310 degrees Fahrenheit.
Pull the pan off of the burner. Put 1/2 cup chopped pecans into the hot toffee, and pour in 1 teaspoon vanilla extract. Add a dash of salt, and stir briefly.
Pour the toffee onto the greased baking sheet, and spread it out until it is 1/4-inch thick. Wait several minutes, and then scatter 6 ounces of chocolate chips over the toffee. When the chocolate melts, spread it into an even layer that completely covers the toffee.
Leave the toffee undisturbed until it cools to room temperature, and then break it into about 40 pieces. Serve them immediately, or put them into a sealed container.