English Toffee

This is the best English Toffee recipe I have ever had.  This version is from my mother-in-law, thanks Mary Ann!  My husband actually made up this batch, and I think it was gone within 24 hours.  If you want enough to fill an entire cookie sheet, I would suggest doubling it.

1/4 tsp. salt
1/2 tsp. vanilla
1 cup butter
1 cup sugar

Combine in a sauce pan over medium heat.  Stir until butter and sugar are dissolved together, then bring to a rolling boil.  Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).  Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray.  Spread it flat, and immediately sprinkle on a handful of milk chocolate chips.  When the chocolate chips start to melt, spread them evenly over the toffee.