Instructions: Oil 14" x 15" square of parchment paper and place in a 1/2" deep pan.

Combine water corn syrup and sugar.

Cook to 280F (soft crack).

Wash down sides.

Add unsalted butter.

Stir constantly to 315F (medium caramel).

Add salt.

Heat to 320F.
Add pecans on heat mix remove from heat.

Add vanilla.

Pour into pan and let set for 5 minutes.

Oil knife and score toffee in 1.5" x 2" pieces When toffee is cool melt chocolate over very low heat.

Spread large sheet of waxed paper on counter.

Snap toffee into rectangles and coat with chocolate. (Use fork to dip and place on waxed paper.)

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