Toffee (bossmom)

1 c. butter
1 c. sugar
1 T. corn syrup
3 T. water
1/2 c. finely chopped pecans (optional)
1/2 c. coarsly chopped pecans (optional)
1 pkg. milk chocolate chips
NOTE: A candy thermometer is vital

Butter sides of heavy saucepan. Cook the first 4 ingredients over a medium heat until 280 stirring occassionally, then watch carefully until 290 degrees. This could take about 10 - 15 minutes. Note: If it goes over 290, then it burns...very quickly.

Remove from heat at 290 degrees, add 1/2 c. coarsly chopped pecans, stir.

Pour onto (2) buttered cookie sheets. Spread to edges with a wooden spoon.

Put in cool place to harden. When cool, melt choc chips, spread half of chocolate over toffee, then sprinkle on finely chopped pecans. Cool again. After chocolate is hardened, then flip over and repeat chocolate and nuts. Note: The nuts are optional

Cool again, break into pieces, and store...covered....in refrigerator.

Enjoy!!....Bet you won't make this just once. *smile*