CHOCOLATE COVERED PECAN TOFFEE

Chocolate covered Toffee loaded with Pecans

12 oz. Nestle semisweet chocolate morsels
1 cup Land 'O' Lakes butter
1 cup Domino granulated sugar
1/4 cup water
1 tsp. Karo light corn syrup
1/2 tsp. salt
1 tsp. McCormick's vanilla extract
1/2 cup Planters finely chopped toasted pecans

     In a large saucepan, cook the butter, sugar, water, corn syrup, and salt over medium heat. Stir frequently with a wooden spoon until the butter melts and the sugar dissolves; then stir gently and only occasionally as the mixture approaches 300° F and begins to darken.  After about 20 minutes, when the mixture reaches 300° F,  remove the pan from the heat, slowly add the vanilla, and stir it in thoroughly. With a  spatula, scrape the mixture into a metal 9x11-inch glass baking pan set on a rack. Cover the bottom of the pan evenly with Toffee mixture. Let cool for 2 minutes. Sprinkle with the chocolate morsels and let it melt for a few minutes; cover pan with layer of aluminum foil to help along melting process. Smooth the chocolate over toffee mixture and then sprinkle with the pecans.
Let cool 3 to 4 hours and then break or chop into pieces; use a blunt knife to pry the toffee out of the pan. To help the chocolate set faster on a warm day, refrigerate the candy.