English Toffee
Courtesy: Taste of Home

• 1 tablespoon plus 2 cups butter, softened, divided
• 2 cups sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon salt
• 1 cup milk chocolate chips

Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside.

In a heavy 3-qt. saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir 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; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour and then break into bite-size pieces.

Store in an airtight container at room temperature. Yield: about 2 pounds.

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