1 c. butter
1 c. sugar
1 tbsp. light corn syrup
1 tbsp. cold water
1 c. coarsely chopped pecans
1 lg. Hershey bar

Melt butter in sauce pan. Add sugar, corn syrup and cold water. Stir until sugar is dissolved. Cook over medium heat stirring occasionally. Cook until 300 degrees. At about 275 degrees add chopped pecans. Pour onto buttered pan (13 x 9 inches) and let stand for a few minutes. Break Hershey bar into pieces and lay on toffee. Allow to melt and spread over top. Sprinkle with finely chopped pecans. When cold break into pieces. Store in tin container with wax paper for layers.