English Toffee

1 cup sugar
1/2 tsp. salt
1 cup butter
1/4 cup water
3/4 cup chocolate chips
1 cup chopped pecans

In a medium saucepan combine sugar, salt, butter and water and cook until hard crack stage (300°), stirring all the time. Immediately pour onto ungreased cookie sheet. Cool until hard.
Melt chocolate chips and spread over toffee. Sprinkle pecans over chocolate. Press nuts down on the chocolate.
Let set 2 or 3 hours or chill 30 minutes in refrigerator. Break into bite size pieces.

* Tip — Heat oven to 300° and place cookie sheet in oven. Spread toffee onto heated cookie sheet. Having the warm cookie sheet helps to spread the toffee.

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