Too Much Toffee

8 pounds of sugar, over 120 Hershey bars and 40 cubes of butter leaves a kitchen slippery and slimey. Whew! I made 27 batches of toffee and I'm pooped, not to mention fatter from tasting all of the toffee batches. Welllll.....SOMEBODY had to. :) Let's make something clear....I'm not a good cook at all. So when Mr. Coffee mentioned he'd like to take some toffee to give to his co-workers for Christmas I was shocked. When he told me it was for 20 co-workers (and his boss) I was too tired to think about it. But when I did think about it, I decided to be flattered - because remember I'm not a good cook (AT ALL). If Mr. Coffee thought the toffee would be good enough to give out, then it must be good enough and I'll just be flattered by the fact he asked. So I wanted to give up, but I made batch after batch until I was sick from tasting it all. Here's the recipe if you'd like to try it at home (it really is good!) Frat House Mom's Toffee 2 sticks of butter (use the real stuff) 1 cup sugar 1 teaspoon vanilla 6-7 Hershey bars Slivered almonds (optional) Heat 2 sticks of butter and 1 cup sugar over medium high heat until it boils - stirring constantly. When it begins to boil, reduce the heat to medium and continue stirring for 9-11 minutes until it begins to turn light brown. Remove from heat and add 1 teaspoon vanilla. Immediately pour onto cookie sheet and cover with Hershey bars. After a minute or two, the Hershey bars will be soft enough to spread. Place cookie sheet into the refrigerator for 30 minutes. After 30 minutes, take out and let continue to cool at room temperature for an hour or more. Cut up with the tip of a knife. Have a Happy New Year!