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1
Preheat oven to 300F.
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2
Line large pan (such as 15x10x1-1/2-inch jelly roll pan) with aluminum Foil.
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3
Set aside.
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4
Divide pecans between two small baking pans (such as 9-inch cake pans), evenly spreading 1-1/2 cups in each.
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5
Bake until golden (about 15 minutes).
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6
Turn off oven, but leave pans inside to keep nuts warm.
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7
Put butter in heavy 2-quart saucepan.
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8
Cook over low heat until melted.
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9
Stir in sugar, water, and corn syrup.
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10
Increase flame to medium-high.
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11
Cook, stirring constantly with wooden spoon, until sugar has dissolved and mixture comes to a boil (4-5 minutes).
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12
Insert candy thermometer.
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13
Continue boiling at moderate, steadyrate, stirring almost constantly, until thermometer reaches 300F.
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14
(hard crack stage).
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15
(Total cooking time will be approximately 20 minutes.)
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16
Immediately turn off flame under pot.
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17
Quickly stir in salt and 1-1/2 cups (contents of one pan) pecans.
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18
Pour into foil-lined pan, usingwooden spoon to spread mixture to edges.
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19
In top of double boiler (over simmering water), melt chocolate.
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20
Turn off flame.
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21
Quickly spread one-half of the melted chocolate over the cooled toffee.
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22
Evenly sprinkle with one-half of the remaining pecans.
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23
Pat down with spatula.
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24
Cover pan with waxed paper.
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25
Top with inverted cookie sheet.
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26
Carefully invert.
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27
Peel off foil.
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28
Spread toffee with remaining melted chocolate.
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29
Sprinkle with remaining nuts.
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30
Pat down with spatula.
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31
Refrigerate until firm.
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32
Break into bite-sized pieces.
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33
Store in airtight container.
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34
(It will remain fresh for at least two months.)
