To toast pecan halves:
Spread pecans halves in a single layer on a baking sheet. Bake at 350 for 7-8 minutes or until they are fragrant. Let cool completely. Chop pecans and divide into 1-½ cup and ½ cup bowls. Set aside.
Directions:
Line a 10x15x1 baking sheet with foil and coat with nonstick cooking spray. Set aside.
In a large saucepan, combine white sugar, butter, water and corn syrup. Over medium high heat and stirring constantly, bring mixture to a boil. Reduce heat to medium, continue to stir constantly and cook for 8-10 minutes or until a candy thermometer registers 290 degrees F. Carefully watch so mixture doesn't burn.
Remove from heat and stir in 1 cup of chopped pecans. Pour into prepared greased pan spread mixture to ¼" with a spatula. Sprinkle with chocolate chips and let set for 1-2 minutes or until chocolate is soft. Use a spoon to spread chocolate over toffee. Sprinkle with remaining pecans.
Let stand for an hour until hardened, or refrigerate until hard. Break into pieces.
Serve leftover candy in a tightly covered container at room temperature.
Serves 36