2 squares butter
1 c. sugar
Lg. Hershey chocolate bar
Pecans (whole, not chopped)

Grease cookie sheet and spread pecans on it before you begin to cook toffee. Cook butter and sugar in heavy pan. Cook at high heat, stirring constantly, with wooden spoon. Cook until syrup turns foamy and a light brown color (tan). Pour quickly over pecans. Spread syrup to cover pecans then place pieces of chocolate on top. Spread melted chocolate over syrup. Let cool and then break into bite-sized pieces.