English Toffee

This is a recipe from a lady, Ann Minter, at the church where I grew up.  She made this every year for the Annual Lord's Acre, which is a fundraiser for the church.  It included baked goods, canned goods, an auction and fun stuff for the kids.

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1 cup sugar
1 large Hershey bar (7 oz.) or milk chocolate chips
3 Tbsp water
1 1/2 cup chopped pecans, toasted
3 & 2/3 sticks real butter

Line a 9X13 inch pan with heavy duty foil.  Lightly butter.  Sprinkle with 1/2 cup pecans.  Place sugar, water, and butter in large, heavy saucepan and cook on high to medium to exactly 300 degrees on candy thermometer, stirring constantly.  (It will appear to be burning.)  Pour onto buttered, heavy duty foil.  Let it cool and then spread with melted chocolate.  Sprinkle with remaining chopped pecans.  Let chocolate cool.  Break into pieces.

Recipe Note:  The secret to making this recipe is to use real butter that is salted and fresh.