Toffee

1 c. butter

1 c. sugar

3 T water

1/4 t salt

1 t vanilla

6 oz. semi-sweet chocolate chips

3/4 - 1 c chopped pecans

Melt butter in heavy saucepan (2 qt.) over medium heat. Add sugar, water, and salt. Bring to a boil, stirring frequently. Insert candy thermometer. Cook syrup at gentle boil to 310 degrees or hard crack stage. Remove from heat immediately. Stir in vanilla and 3/4 of the pecans. Pour onto cookie sheet or 9x13 pan. (At this point, you may want to score the toffee with a knife into squares, if you want uniform sized pieces.). Sprinkle chocolate chips,over the top; when melted, spread with spatula or back of spoon. Sprinkle remaining pecans over top. Allow to cool several hours--until chocolate is set. Break into pieces; store in airtight container.