BUTTER TOFFEE

2 1/4 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups butter or margarine
1 1/2 cups chopped blanched almonds
1 cup finely chopped pecans
1 teaspoon vanilla
6 oz milk chocolate morsels
Combine 2 1/4 cups sugar, 1 teaspoon salt, 1/2 cup water and 1 1/4 cups butter or margarine in heavy 3-quart saucepan. Heat to boiling over medium heat; stir in 3/4 cup chopped almonds. Continue to cook, stirring constantly to hard crack stage (300° to 310°).
Remove from heat and stir in remaining 3/4 cup chopped almonds, 1/2 cup chopped pecans and 1 teaspoon vanilla. Quickly pour onto buttered cookie sheet; spread evenly. Sprinkle milk chocolate morsels on top; allow to set about 2 minutes and then spread evenly. Sprinkle remaining 1/2 cup pecans on top.
Cool completely. Break into pieces and serve. Store in covered container in cool place. This keeps for several weeks... if it lasts that long.