- 1/2 small package pecan chips (not pieces)
- 2 sticks Butter
- 1 Cup Sugar
- 2 Tablespoon Water
- 2 Tablespoons Light Karo Corn Syrup
- 1/2 large (7 ounces) Hershey Candy Bar or 1/3 bag of milk or semi-sweet chocolate chips
- (Note: Recipe can be doubled)
Directions:
Mix together in a sauce pan the butter, sugar, water and corn syrup. Boil until candy thermometer reaches 290 F (mixture should be turning a light brown). Remove from heat and immediately pour onto large cookie sheet so it has room to spread. Break Hershey bar into small pieces (or sprinkle chocolate chips) on toffee when set, but still warm. When chocolate is melted spread evenly over toffee and sprinkle pecan chips on top. Cool in refrigerator. When cool, break into pieces and store. Be aware that toffee will melt and get chewy if in warm temperatures so store in a cool place.