Chocolate Pecan Toffee

• 2 sticks (1/2 lb.) lightly salted sweet cream Land O Lakes butter
• 1 c. "C & H" brand white granulated sugar
• 1 Tbsp. Karo light corn syrup
• 2 Tbsp. water
• 24 oz. Hershey's milk chocolate
• 16 oz. ground pecans

1. In a 2-quart saucepan, melt butter over lowest possible heat. Remove from heat and add sugar; stir until well blended.
2. Return to low heat and stir rapidly and thoroughly with a rubber scraper and continuously scrape the side and bottom of pot until the mixture reaches a full boil.
3. When the mixture reaches a full boil, add the corn syrup and water and mix well.
4. Cover the pan for a few minutes to allow steam to dissolve any sugar crystals which may have formed on the side of the pan.
5. Remove cover and, with a pastry brush dipped in just a little bit of water, wash down the sides of the pan to remove any crystals that may still be there.

sweet cream, sugar, corn syrup, water, chocolate, ground pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250191 (may not work)