• 1/2 lb. butter (not oleo)

• 1 cup white sugar

• 6 oz. chocolate chips

• 1 cup crushed or ground pecans, divided

1. Line a 13"×9"×2" pan or cookie sheet with waxed paper. Sprinkle bottom of pan with 1/3 cup coarsely ground pecans (mixture won't cover all of a cookie sheet, so sprinkle pecans over about 2/3 of sheet).

2. Place butter and sugar in a saucepan over medium-high heat. Stir constantly with a wooden spoon until candy reaches hard crack stage (300°F). Mixture will begin to brown. Pour over pecans on pan.

3. Sprinkle remaining 2/3 cup pecans on top. Press chocolate chips into toffee.

4. Cool in refrigerator for 1 to 1-1/2 hours. Break into pieces and store unrefrigerated in a covered container.