1 cup butter
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup coarsely broken pecans
1. Toast the pecans by baking on a cookie sheet for 8-10 minutes at 350 degrees.
2. Lightly grease a 7" x 11" cake pan, You can use a standard 9" x 14" but the result will be a thinner candy.
2. In a heavy saucepan, add the butter, sugar, water and salt.
3. Cook on high heat, stirring constantly and being extremely careful until mixture reaches hard crack stage. (300 degrees F). The mixture will be a rich caramel colour.
Note: You can also do this without a candy thermometer by filling a bowl with ice water, then drop a little of the molten syrup in cold water and it will form hard ball that won't flatten between your fingers. Be extremely careful to avoid burning yourself.
4. Once ready, pour the mixture quickly into the prepared pan, spreading evenly. Note: the pan will get very warm.
5. Let it sit for a couple minutes, then sprinkle the chocolate over the toffee.
6. Let it sit for a few more minutes letting the heat melt the chocolate, then using an offset spreader or spatula, spread the soft chocolate over the toffee. Then sprinkle the pecans over the whole thing.
7. Once the toffee has cooled completely, it can be turned out of the pan, broken into pieces and stored, in an airtight container, or frozen.