English Toffee

In a heavy 2 quart sauce pan mix together:
1 cup sugar
1 cup butter
1/4 cup water

Stir constantly until mixture reaches 300 degrees on a candy thermometer.

Pour on to parchment (Make sure it is on a heat resistant surface -I use a cookie sheet on top of a wire cooling rack).  Spread out to 1/4 inch thickness -work quickly because the mixture hardens fast!

Let mixture cool 3-4 minutes. 

Sprinkle with 6 oz milk chocolate chips.  Let the chocolate melt & then spread evenly over toffee.

Optional:  Sprinkle with crushed pecans

Let cool completely (It usually takes about an hour in the refrigerator).

Break into bite size pieces.

Store in air tight container at room temperature.