Espresso and Lime

0 Prepare an 11”x17” rimmed baking sheet by greasing the sides and lining the bottom with parchment paper
1 Combine 16 ounces of cubed salted butter with 2 cups of granulated sugar, 2 tablespoons of light corn syrup, 2 tablespoons of water and 2 teaspoons of vanilla extract in a sauce pan and place over medium heat
2 Bring to a boil and then adjust the heat to maintain a gentle boil
3 Boil while occasionally stirring until the mixture becomes golden brown and has thickened
4 Pour the toffee over the prepared baking sheet
5 Sprinkle the chocolate over the entire surface of the hot toffee and let it sit for a minute or so it has a chance to soften
6 Spread the chocolate evenly and add your chopped nuts
7 Cover the baking sheet with foil or a clean kitchen towel and let the toffee set for about an hour (either at room temperature or in the refrigerator)
8 Use the parchment paper to lift the toffee out of the baking sheet and place it onto a hard surface
9 Drop the toffee onto a hard surface or pierce it with a sharp knife to form cracks throughout the toffee
10 Store layered with parchment paper in an airtight container either in a coolr, dry place or in the refrigerator