This is the only recipe I've ever used for English Toffee. It's from the Lion House Christmas Cookbook. But, I am sure these recipes are all similar:
Grease a jelly roll cookie pan before getting started
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right - My sister says to compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll and spread to desired thickness (I use pretty much all of the pan)
Sprinkle "good" chocolate chips over top (I use Ghiradelli-most of the bag). Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
I don't know what the other ones are called, but they are so yummy!
You have to find the Snyder's butter snap pretzels.
Fill a cookie sheet with them.
If you have kids, make them unwrap a bag of Hershey kisses or Rolos (or both, like we did yesterday!)
Top each pretzel with a chocolate (I do one kind of chocolate at a time since they will probably melt at different times)
Bake at 300 for I don't know how long. 3 minutes? 5 minutes? Just check it out after 3 and go from there! They need to be soft, but not too soft that they are melty.
Take from oven and press an m&m into the middle of each chocolate (or a nut on the Rolos if you like). Cool the same as the English Toffee.
I am warning you - these are dangerous treats to have in your house! Unless you actually have self-control around the holidays. If you do, I don't want to know about it!