Toffee Crunch

Directions

1. 1
   Combine the first 5 ingredients and 3/4 cup of the pecans in a heavy saucepan.
2. 2
   Cook over medium flame, stirring constantly, until mixture reaches hard crack stage (syrup separates into threads that are hard and brittle) or 300° on candy thermometer. Pour onto lightly buttered baking sheet.
3. 3
   Immediately place chocolate pieces on top of toffee and spread until melted. Lightly press remaining 1 cup pecans into chocolate.
4. 4
   Cool completely; break in pieces.
5. 5
   Makes 1 pound.