English Toffee

Linda Simmons, Lewiston

1 lb. butter
2-1/2 cup sugar
1 cup water
1/4 cup Karo Syrup
2/3 cup pecans
2 cups chopped pecans
1 lb. Hershey Bar

Cover bottom of 10x15 cookie sheet with 1 cup chopped pecans. Grate 1/2 of Hershey Bar over nuts. Set aside. In saucepan, cook butter, sugar, water, syrup and 2/3 cup nuts over medium heat to 285 on candy thermometer. Stir constantly. Pour over chocolate and nuts. Grate rest of chocolate and nuts on top. Cook. Break into pieces.