In a heavy 2 quart sauce pan mix together:

cup sugar

cup butter

/4 cup water

Stir constantly until mixture reaches 300 degrees on a candy thermometer.

Pour on to parchment (Make sure it is on a heat resistant surface). Spread out to 1/4 inch thickness. You'll need to work quickly because the mixture hardens fast!

Let mixture cool 3-4 minutes.

Sprinkle with 6 oz milk chocolate chips. Let the chocolate melt & then spread evenly over toffee.

Optional: Sprinkle with crushed pecans or decorating sugar.

Let cool completely (It usually takes about an hour in the refrigerator).

Break into bite size pieces.