My Mom's English Toffee

4 cubes real butter
2 cups sugar
2 tsp. vanilla
10 Tbsp. water
1 1/2 cup chopped nuts (walnuts or pecans usually)
milk chocolate (either melted or in bar pieces or chips)

First butter a cookie sheet and spread chopped nuts out on sheet. Combine butter, sugar, water and vanilla in a heavy pan on stove. Medium to medium-high heat. Stir constantly with a wooden spoon. Keep stirring until it starts to brown (about the color of a paper bag or a caramel.) Pour over nuts on cookie sheet. Let cool and firm somewhat. Take a paper towel and wipe some of the excess grease off the top. Melt milk chocolate in a double boiler OR break 1/4 lb. Hershey bar on top while it is still warm, but not soft. (I do the Hershey bar thing.) Spread over toffee. Chocolate will set up if you place in a cool room. Do not put in a refrigerator to cool. It will turn the chocolate white. After it cools for at least a couple of hours, break it up with a butter knife into pieces.