Special thanks to: SR, Bristol, VA Servings: 12 Directions: In a heavy-botton saucepan, melt 1 and 1/2 cups of butter. Add 2 cups of sugar and 1/4 cup light corn syrup. Stir until sugar is dissolved, then do not stir again. Allow the mixture to cook until the temperature reaches 290 degrees Farenheit. Add 1 cup of chopped pecans, and continue to stir and cook until the temperature reaches 300 degrees F. Remove saucepan from stove, and pour mixture onto a buttered cookie sheet, or onto parchment-paper covered cookie sheet. Allow to harden. When toffee begins to get hard, but is still very warm, coat top of toffee with milk chocolate chips. Allow the chips to melt on the warm toffee, then spread the melted chocolate over the entire surface of toffee. While chocolate is still melted, top with finely chopped Surratt Farms pecans. Allow the toffee to cool and the chocolate to harden. When completely hardened, use a meat mallet or heavy spoon to crack the toffee into small pieces. Store in an airtight container. This will keep for months if stored in this way! Special Notes: Take care when cooking with sugar at high temperatures - it can burn quickly. Keeping the heat medium and steady will give you a nice, golden color and will not burn the toffee.