1 c. chopped pecans 2 1/2 c sugar 1 lb. butter 6 oz. milk chocolate chips
Butter 15 1/2 X 10 jellyroll pan. Sprinkle pecans onto pan. In a large saucepan, melt sugar and butter. Bring to boil. Cover and cook 3 minutes. Uncover and cook 5 to 10 minutes (290 degrees). Quickly poor into jellyroll pan. Immediately sprinkle chocolate chips on toffee. Spread when softened. Refrigerate to harden. Break into pieces.
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