Here is her recipe:
Estimated Cost for an 8 by 8 inch pan: $3.501/2 cup butter (4 ounces, or one stick)1/2 cup sugar1 tablespoon water1 teaspoon vanilla2 or 3 ounces semisweet, dark, or milk chocolate2-4 tablespoons sliced almonds, or other nutsLightly coat an 8 by 8 inch pan with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don't use a candy thermometer, but just go by the look and smell. Ruth recommends waiting till the toffee gives a puff of smoke. I did that yesterday and it worked like a charm.) Remove from heat and stir in vanilla. Pour toffee into prepared pan. Wait 7 minutes. Sprinkle toffee with chocolate and let stand a few minutes. Smooth chocolate with spatula and sprinkle with nuts. Wait until chocolate cools to break into pieces.