Ingredients
1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans
Directions
1. Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
2. In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
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