| | Directions | | Combine sugar & butter in large heavy saucepan and cook until hard crack stage (when a small amount is dropped into a cup of cold water and is hard to the touch). While sugar and butter are cooking, put candy bars into food processor and chop fine. Remove and set aside. Put nuts in processor and chop fine, set aside. Put foil on a cookie sheet and butter the foil. When sugar and butter have reached hard crack stage, carefully pour onto the cookie sheet. Immediately sprinkle half the chocolate onto hot candy, and then cover with half the nuts. Place into refrigerator to cool. When cool, remove from refrigerator and flip toffee over on foil. Melt remaining half of chocolate in microwave and spread over candy and sprinkle with remaining nuts. Put back into refrigerator until cool. Remove and break into pieces and store in air tight container. |
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| Ingredients | | - |  | 3 cups sugar |
| - | | 6 sticks butter |
| - | | 3 giant Hershey candy bars chopped fine |
| - | | 1 pound pecans chopped fine |
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