1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
3 sq. semi-sweet chocolate
1 c. coarsely broken pecans (optional)

Combine butter, sugar, water and salt. Cook to hard crack stage. Pour into ungreased 9x13 or jelly roll pan. Cool until hard. Melt chocolate, spread on toffee, then sprinkle with nuts. Let set 2-3 hours.