English Toffee

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2 1/2 c sugar
1/2 c water
1/4 c white corn syrup (Karo)
1 lb butter

Put pecans on butter greased jelly roll pan. Cook all together to soft crack on candy thermometer. Pour toffee on pecan pan. Let cool completely. Break into bite size pieces. Dip in tempered milk chocolate and coat in chopped pecans.

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