Sweet and crunchy, buttery English toffee topped with chocolate and ground pecans.

Buttery English Toffee

1 pound (2 cups; 4 sticks) butter
2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup chopped pecans
1 (12-ounce) package mini chocolate pieces
1/4 cup ground pecans

1. In 4 quart saucepan, heat butter, sugar, water and vanilla to boiling over medium heat, stirring constantly. Cook, stirring constantly, until temperature reaches 260°F (125°C) on a candy thermometer. Add chopped nuts; continue cooking to 290°F (145°C), stirring constantly.
2. Pour onto buttered 15 x 10 x 1-inch jelly roll pan. Cool 2 minutes; sprinkle with chocolate pieces. Cover pan with cookie sheet to soften chocolate; spread over candy. Sprinkle with ground nuts.
3. Cool completely; break into pieces with knife.

Makes about 48 pieces.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.