Pecan Toffee

1 lb real butter

2 cups sugar

½ cup water

pinch of salt



Cook stirring constantly till it smokes and is the color of a brown paper bag. Or 295 degrees. Pour over 1 lb chopped coarsely pecans on buttered pan.



Nuts at room temperature



Do not scrape bottom of pan



Brush down sides



If separation occurs add about ½ cup hot water. Stir well. You may need to add additional water but this will save the toffee.