Maria’s Toffee

Maria’s Toffee
Chop approximately 3 cups pecans and place in a cookie sheet. You want a good layer of nuts so you can’t see much of the cookie sheet underneath.
Then Mix in a skillet:
1 c. sugar
2 sticks of butter (not margarine at all for any reason)
3 TBS Water
Heat over Med/Medium High heat and stir while it boils. When it reaches 300 degrees (hard crack stage on a candy thermometer—it takes about 15 minutes or so) pour it over chopped nuts. Sprinkle ½ bag of chocolate ships over toffee. Wait 1-2 minutes for chocolate to melt, then spread with a knife to cover all the toffee. Let sit overnight or for several hours. Break apart with a knife.
HINT: Use an old cookie sheet if you have one because when you break the toffee apart, the tip of the knife may leave dents in the cookie sheet.