Helen Duda's English Toffee

English Toffee - Helen Duda via Cal Buist

2 c. sugar
2 c. Imperial Margarine
6 Tbsp. water
2 tsp. vanilla
6 plain Hershey bars
1 1/2 c. chopped pecans (optional)

Place sugar and butter in a 2 quart (plus) heavy saucepan with water. Heat, stirring until butter is melted. Cook and stir constantly until mixture bubbles up thick - amber/dark beige in color. Turn off heat. Add vanilla, mix thoroughly, pour in a buttered cookie sheet (pan). Lay separated bars on slightly cooled candy and spread (like frosting). Sprinkle pecans on top (if desired). Cool mixture until hard.