| | Directions | | Combine sugar, water, syrup, and butter and cook on high stirring constantly, until candy comes to a full roiling boil or begins to thicken. reduce heat add Pecans and continue cooking until candy reaches 290° on candy thermometer or until it reaches a soft ball stage. Remove from heat and pour on to a buttered cookie sheet. Cool at room temperature for one hour. Melt chocolate. Streak over toffee. Sprinkle warm chocolate with ground walnuts, press lightly so nuts adhere. Allow to stand at room temperature until cooled. Break into pieces. Store in an airtight container. |
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| Ingredients | | - |  | 2 1/2 cups sugar |
| - | | 1/2 cup water |
| - | | 1/4 cup Light Corn Syrup |
| - | | 1 pound Butter (NO SUBSTITUTES) |
| - | | 2 cups pecan halves |
| - | | 1 Hershey Chocolate bar, melted (8 ounce ) |
| - | | 1 cup finely ground Walnuts |
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