Butter Toffee

Ingredients:
1 cup sugar
1 cup butter
3 Tbs. water
12 oz. 60 percent cocoa dark chocolate
1.5 cups finely chopped, toasted pecans

Preparation:

Butter a 9.5 inch by 12.5 inch pan.  Sprinkle half a cup chopped nuts n bottom.  Place sugar, water and butter in a saucepan and cook to light crack stage (285° to 290°). Pour onto buttered pan over nuts.  let cool to room temp.

Grate half chocolate and set aside .  Break remaining chocolate into pieces and melt in double boiler or chocolate tempering pan until it reaches 122 degrees.  Turn off heat and add grated chocolate.  Stir until it cools to 86 degrees. Pour chocolate over the top of the toffee and spread evenly over toffee.  Immediately sprinkle nuts on warm chocolate. Sprinkle a teaspoon  Maldon salt over top, if desired.  Cool 30 minutes.  If chocolate isn't setting up, place in refrigerator for 5 to 10 minutes but no longer.

Serving Suggestion:
Break toffee into small pieces to serve.