Possibly the only recipe I have that requires a sledgehammer.
- 2 cups plus 1 tbsp. butter, softened
- 2 cups sugar
- 1 tbsp. white corn syrup
- 1⁄4 tsp. salt
- 1 cup milk chocolate chips
- 1 cup chopped pecans
Grease a 15 x 10 x 1 baking pan with 1 tbsp. butter; set aside.
In a heavy 3‑quart saucepan, melt the remaining butter. Add sugar, corn syrup and salt.
Combine, stirring constantly, over medium heat, until a candy thermometer reads about 295° to 310°. Pour immediately into prepared baking pan.
Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; spread over toffee and sprinkle with pecans. Let stand for an hour.
Break into bite-size pieces.
Super-Important Last Step!
Bite the pieces.