1 cp. sugar
1/4 cp. water
1/2 cp. semisweet chocolate chips
1/2 cp. finely chopped pecans
Heat sugar, butter and water to boiling in a 2-quart saucepan, stirring constantly, to 300º on a candy thermometer or until small amount of mixture dropped into a cup of very cold water separates into hard brittle threads. Make sure that you do not leave so that it does not burn. Stir, stir and stir some more! Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4 inch thick. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with nuts. Let stand at room temperature about 1 hour, or refrigerate if desired until firm. Break up and you are ready!