|Butter||1 Cup (16 tbs)|
|Granulated sugar||2 1⁄3 Cup (37.33 tbs)|
|Pecans||1 Cup (16 tbs), coarsely chopped|
|Milk chocolate||8 Ounce (1 Bar)|
In heavy saucepan, melt butter.
Stir in sugar.
Using a candy thermometer, cook mixture till hard crack (300 degrees).
Foil line a cookie sheet.
Spread pecans onto foil.
Quickly pour hot mixture over the pecans; spread out as thin as possible.
Break chocolate bar into chunks; place onto hot candy.
When chocolate pieces melt, spread over entire slab of toffee.
Break into pieces.