2 sticks butter
1 c. sugar
1 tsp. vanilla
chopped pecans
4 Hershey milk chocolate bars or any milk chocolate bars
additional chopped pecans

In a very heavy saucepan, place butter, sugar and vanilla. Turn the burner on high and melt this mixture stirring constantly. The mixture will blend, become frothy and then turn a caramel color. Stir constantly until the mixture resembles a smooth mixture which is light brown. Do not allow the mixture to smoke.

Pour the mixture onto a cookie sheet that has been covered with foil and then covered with chopped pecans. While the mixture is very hot, place chocolate bars on the hot candy and wait for 1 minute. Smooth the chocolate with a teaspoon and sprinkle the candy with additional chopped pecans. Cover with foil and place in the refrigerator until cold. Take the candy out and break it into pieces. It will not keep at room temperature.

Makes about 1-1/2 pounds of toffee.