• 1 cup sugar
• ½ tsp salt
• ¼ cup water
• ½ cup butter
• 1 pkg (12 oz) chocolate chips
• 1½ cups chopped pecans

Mix sugar, salt, water and butter in a medium size saucepan. Cook without stirring to the light crack stage (285º). Spread the toffee out on a well greased cookie sheet. Cool. Melt the chocolate in a double boiler.

Spread half of the chocolate of top of the toffee and sprinkle immediately with ¾ cup of the pecans. Cool, but do not refrigerate. Turn the toffee over. Lift a corner carefully with a spatula; the entire piece will come off of the cookie sheet. Spread with the remaining chocolate. Sprinkle with nuts.

Refrigerate until firm. Break into pieces.