Super Easy English Toffee--
(esp. for Brenda, Adrian, & Missy :-)
2 c. (4 Sticks) butter
3 c. packed brown sugar
1 tsp. cream of tarter
1 c. shopped pecans
1 1/2 c/ semi-sweet or milk chocolate chips
Butter or spray 15x10x2-inch jelly roll pan. Set aside.
Melt butter in large pan over medium heat. Add brown sugar and cream of tarter, cook over medium heat, stirring constantly, until mixture reaches 287-290 degrees on candy thermometer. (Hard crack). Quickly pour into prepared pan. Sprinkle chips over hot toffee. Let stand about 5 minutes. Spread melted chocolate over entire surface of toffee. Sprinkle with chopped pecans. Press gently into the chocolate. Cool completely. Break into pieces. Store in airtight container.