English Toffee

Directions

1. 1
   Combine butter and water in a 4 qt. dutch oven; Cook over medium heat until butter melts.
2. 2
   Add sugar and salt, mixing well. Bring to a boil stirring constantly.
3. 3
   Boil gently until mixture begins to lighten in color.
4. 4
   Add 1 c. pecans.
5. 5
   Continue cooking stirring constantly until candy thermometer reaches 298 degrees. Pour mixture into foil lined jelly roll pan, spreading to the edges.
6. 6
   Cool slightly, mark into squares using the sharp edge of a knife.
7. 7
   Cool thoroughly.
8. 8
   Melt chocolate.
9. 9
   Spread over toffee, sprinkle with remaining nuts.
10. 10
    Let cool and break into squares.