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Ingredients
- 1 lb butter (must use butter)
- 1 lb sugar (2 1/4 cups)
- 1# ground pecans
- 1# milk choc chips
- 1/4 cup water
Preparation
Step 1
In saucepan combine butter,sugar and water. Cook to 310 degrees on candy thermometer stirring constantly over medium heat. Spread nuts evenly over large cookie sheet ( buttered or sprayed with Pam).
Pour toffee over nuts after reaching 310 degrees. Cool while melting choc chips. Spread choc on top over all.
Finish cooling and cut into small pieces.