Toffee

• 1 c. sugar
• 1 c. butter (not margarine)
• 1 Tbsp. white Karo syrup
• 2 Tbsp. water
• 3/4 c. chopped pecans
• 1 c. melted semi-sweet chocolate chips
• 3/4 c. ground pecans

1. Melt butter on low; stir in sugar and remove from heat.
2. Stir until butter and sugar are completely mixed (no butter should be floating on top), approximately 5 minutes.
3. Add Karo and water and return to heat.
4. Cook until temperature on candy thermometer reaches 295u0b0.
5. Add chopped pecans and turn onto buttered cookie sheet.
6. As it cools, run spatula under candy to prevent sticking. When candy is pretty hard, spread 1/2 of chocolate on one side and sprinkle with 1/2 of ground pecans. Repeat with other side.
7. When chocolate is completely dry, break candy into pieces. It should be stored in a cool place.
8. Can be frozen.

sugar, butter, white karo syrup, water, pecans, semisweet chocolate chips, ground pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957160 (may not work)