English Toffee - cooking recipe

Ingredients

1 Tbsp. plus 2 cups butter (no substitutes), softened, divided
2 cups sugar
1 Tbsp. light corn syrup
1/4 tsp. salt
1 up milk chocolate chips
1 cup chopped pecans

Preparation

Grease a 15 x 10 inch baking pan with 1 tablespoon butter; set aside.
In a heavy 3 quart saucepan, melt the remaining butter. Add sugar, corn syrup, and salt; cook and sir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan.
Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; spread over toffee.
Sprinkle with pecans.
Let stand for 1 hour. Break into bite-size pieces.
Store in an airtight container at room temperature.
Yield:
about 2 pounds.