Fruit and Nut Toffee Crunch

From Sister's Cafe

1 cup butter
1 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins

Prepare a cookie sheet by laying down a silpat or covering it with tinfoil sprayed 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. If you do use one it should be at 300 degrees when you take it off the heat) I have heard people waiting till the toffee gives a puff of smoke. I did that with this recipe and it worked great.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.
ENJOY!!