Mildred's Pecan Toffee

Makes 1 1/2 pounds. Prep time about 30 minutes, chill 1 hour

1 1/2 cups chopped, toasted pecans, divided
1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1/4 cup water
1 cup semi-sweet chocolate morsels

1. Spread 1 cup pecans into a 9-inch circle on a lightly greased cookie sheet.
2. Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 to 300 degrees (about 15 minutes.) Pour mixture over pecans on baking sheet.
3. Sprinkle immediately with chocolate morsels and let stand 30 seconds or until melted. Spread melted morsels evenly over top then sprinkle with remaining chopped pecans. Chill one hour. Break into bite-size pieces. Store in an airtight container.

Variations: use chopped almonds in place and pecans and milk chocolate on top
use chopped toasted macadamia nuts in place of pecans and sprinkle with coconut