Super Buttery Pecan Toffee Recipe

2 cups sugar
1 tablespoon light corn syrup
1 pound unsalted butter
2 cups toasted pecans or walnuts, coarsely chopped
a pinch of salt
1/4 cup water
12 oz. good quality semi-sweet chocolate in chip form or bar form chopped fine.

Line two large sheet pans with foil.  Spray with non-stick spray or grease with butter.  In a large (6 quart+), heavy pot or sauce pan add all the ingredients except for the chocolate and pecans.  Bring to a steady boil stirring constantly.  Clip a candy thermometer to the side of the pot.  Continue to boiling stirring constantly until the thermometer reads 305  which is the hard crack stage.  Remove the pot from heat and add the nuts stirring briskly to distribute.  Immediately pour the hot candy, distributing it evenly between the two baking pans.  Using a heat proof spatula, spread the candy as thinly as possible without  breaking it.  After about two minutes, sprinkle the chocolate bits/chips evenly over the top of each sheet of hot toffee.  Allow to sit for another minute or two and with an offset spatula, gently spread the melted chocolate evenly over the top.  Spread to the edges.  Allow to cool at room temperature until chocolate is solid and toffee is completely cooled.  Break in to pieces and store at room temperature.  Makes approximately 3 pounds.