Buttercrunch Toffee

• 1-1/2 teaspoons plus 1/2 cup butter, divided
• 2 cups chopped pecans, toasted, divided
• 1-1/4 cups packed brown sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces bittersweet chocolate, chopped

1. Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside.
2. In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290u0b0 (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan).
3. Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

butter, pecans, brown sugar, water, vanilla, baking soda, bittersweet chocolate

Taken from www.tasteofhome.com/recipes/buttercrunch-toffee/ (may not work)