1 cup butter
1 cup granulated sugar
3 tablespoons water
1 cup toasted pecans broken in pieces - Toast at 350 degree for about 10 minutes.
Milk chocolate chips
Place toasted pecans in the bottom of 8 x8 pyrex pan.
Put butter, sugar, and water in medium heavy saucepan and cook at high temperature.
Stir with wooden spoon throughout the cooking time.
The mix should always appear fluffy at all times.
Cook until mixture turns an amber color, starts to leave the sides of the pan, and is slightly smoking, take off heat and turn immediately over onto prepared nuts.
The cooking time is relatively short, depending on your stove, approximately 7 to 8 minutes with a gas stove and 10-11 minutes with an electric stove.
These are just approximate times.
Let toffee cool for 8 to 10 minutes.
Then sprinkle with milk chocolate chips.
When chips are melted, swirl around with knife.
Let chocolate dry -- this takes several hours.
When chocolate is dry, turn over toffee on wax paper and break into pieces.
Candy Making Notes:
While stirring, use a wet pastry brush or clean, wet dish cloth to wash down the sides of the
pan to dissolve any undissolved sugar crystals.
If you skip this step, the candy might sugar.
Also when you pour the toffee mixture on the pecans, do NOT scrape the pan.
If you do scrape the pan, this could also cause the mixture to sugar.
If you are making more than one batch, make sure that your pan and spoon are clean of sugar crystals.
If it does sugar, it tastes wonderful broken up and served on a good quality vanilla ice cream.
Also, make sure that your toffee is truly an amber color before you take it off the stove.