Ingredients
1 1/2
cups sugar
1 1/2
cups butter or margarine
2
tablespoons light corn syrup
2
tablespoons water
2
cups chopped pecans, lightly toasted
1 1/4
cups milk chocolate chips
Preparation
Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.
