Pecan Toffee

• 1 1/2 C. chopped pecans, divided
• 1C. sugar
• 1 C. butter, softened
• 1/3 C. water
• 5 (1.55-ounce) milk chocolate bars, broken into small pieces
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• Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
• Bring sugar, butter, and 1/3 C. water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
• Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.