1 1/2 c. finely chopped pecans
2 c. sugar
1 c. butter
1/2 c. light cream (Half & Half)
1/4 c. light corn syrup
1/2 tsp. salt
2 tsp. vanilla
1 (6 oz.) pkg. semi sweet chocolate bits, melted

Butter 9 x 13 x 2 inch pan. Sprinkle 1/2 cup chopped pecans over bottom of pan. Set aside.

Combine sugar, butter, cream, syrup and salt in a large heavy saucepan. Bring to gentle boil over low heat. Cook, stirring frequently until syrup reaches hard crack stage (300 degrees). Remove from heat and stir in vanilla. Pour into prepared pan. Cool until firm. Remove from pan. Spread melted chocolate over toffee. Sprinkle remaining pecans on top and press into chocolate. Cool. Break into bite size pieces. Yield: 30 to 40 pieces.