2 cups Butter 2 1/2 cups Sugar 1/2 cup Water 1 cup Pecans, finely chopped 1 pound Semi Sweet Chocolate Chips Combine butter, sugar, water and corn syrup. Cook over med to med-high heat, stirring constantly, until 285 degrees (Approx. 20-25 minutes). Mixture will turn light brown/caramel. Pour into jelly roll pan. Sprinkle chocolate chips on top of mixture. Let chocolate chips soften and spread all over the toffee with spatula. Sprinkle pecans over top while chocolate is still warm. Lightly press pecans into chocolate. Cool in room temperature, NOT refrigerator until they have reached room temperature.Once cool break into pieces and serve.