English Toffee



1 cup sugar
1/4 tsp. salt
1/4 cup water
1/2 cup butter
1/2 cup chopped pecans
12 oz. pkg. semisweet chocolate chips
1 cup chopped pecans

1. In heavy saucepan, combine sugar, salt, water and butter. Bring to boiling and cover for 2-3 minutes to wash sugar crystals down sides of pan. Uncover, reduce heat, and clip candy thermometer to side of pan. Cook to light-crack stage (280 degrees). Add 1/2 cup chopped pecans, remove from heat, and stir well.
2. Pour onto a well-greased jelly roll pan (carefully, this mixture is super hot!) and cool.
3. Melt chocolate chips in microwave or heavy small saucepan. Spread half of the chocolate on top of the toffee and sprinkle with half of the nuts. Cool in refrigerator until chocolate is firm. Turn toffee over using several large spatulas, (good luck!) spread other side with melted chocolate, and sprinkle with rest of nuts. Cool in refrigerator until chocolate is firm.
4. Break toffee into pieces when cooled and store in air-tight container.