1 c. butter
1 c. granulated sugar
1 tsp. white corn syrup
3 tbsp. water
1 c. chopped pecans
1 (6 oz.) semi-sweet chocolate morsels

Melt butter in 2 quart saucepan. Stir in sugar gradually add syrup and water. Cook over moderate heat, stirring occasionally until 290 degrees or brittle. Add nuts.

Cook for 3 minutes more, stirring constantly. Pour into buttered 9 inch pan. When cold, remove from pan. Melt chocolate over hot water. Coat one side of toffee. Allow to harden. Dump onto wax paper and break into bite-sized pieces. Makes about 1 1/2 pounds.