| 1 | Butter a small baking sheet. |
| 2 | Melt the butter over low heat in a large heavy saucepan. |
| 3 | Add the sugar, water, and honey and stir constantly until melted, using a wooden spoon. |
| 4 | Increase the heat to moderately high and continue cooking for 15 minutes, or till the mixture reaches 290 degrees (hard-ball stage) on a candy thermometer, stirring often with a wooden spatula, scraping the bottom of the pan to make sure the mixture is not sticking. |
| 5 | Remove the pan from the heat and stir in the chopped nuts and vanilla extract. |
| 6 | Pour the toffee evenly onto the prepared baking sheet. |
| 7 | Cool about 5 minutes, until the surface is barely set. |
| 8 | Sprinkle the top of the toffee with the chocolate chips. |
| 9 | Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted. |
| 10 | Spread the chocolate evenly in a thin layer over the toffee. |
| 11 | Cool completely until the chocolate is firm. |
| 12 | Break the toffee into rough pieces and store in an airtight container for up to 5 days. |
| 13 | Makes about 1 pound. |
