Chocolate Pecan Toffee

This recipe is in my collection and was cut from the St. Pete Times. So easy and delicious.

Source on clipping: Mary Hanson-Siff, Westin Innisbrook Resort

1 1/3 cups sugar
1 cup unsalted butter, softened
2 T. water
1 T. dark corn syrup
1 tsp. vanilla extract
3/4 cup semisweet chocolate chips
2/3 cup chopped pecans

In a saucepan mix sugar, butter, water and corn syrup.  Bring to a boil over medium to medium-high heat, stirring often.  Using a candy thermometer, keep cooking until liquid gets to the hard crack stage (300 degrees).  The mixture should be a light caramel color.  Remove from heat and stir in vanilla.

Pour mixture onto a baking sheet lined with aluminum foil.  Sprinkle chocolate chips over hot toffee; spread with a spatula.  Before chocolate hardens, sprinkle with pecans.  Cool completely.  Break into pieces.  Store in airtight container with waxed paper between the layers.

Enjoy!