| INGREDIENTS | |
|---|---|
| 1 cup (2 sticks) butter, unsalted | |
| 1 cup sugar | |
| 1/4 cup water | |
| 1/2 teaspoon salt | |
| 3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips | |
| 1 cup coarsely broken pecans | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - In heavy saucepan, combine butter, sugar, water, and salt. | |
| - Cook to hard-crack stage (300 degrees F) stirring constantly and watching carefully. | |
| - Immediately pour into ungreased 13"x 9" pan. | |
| - Cool until hard. | |
| - Melt chocolate over hot, but not boiling water. | |
| - Spread over toffee; sprinkle with nuts, pressing them into chocolate. | |
| - Let stand 2-3 hours or chill 30 minutes. | |
| - Break into bite-size pieces. | |
