3/4 c pecans, finely chopped
1 c butter
1 c sugar
2 T water
1 tsp vanilla
1/8 tsp salt
8 oz ghirardelli bittersweet chocolate
Toast the chopped pecans on a cookie sheet at 350 for 6-8 minutes, and set aside. Place a silpat mat on a cookie sheet. Cook the butter, sugar, water, and salt in a heavy saucepan over medium heat until the temperature reaches 305 (use a candy thermometer), stirring occasionally until the mixture becomes dark golden brown. Remove from heat. Stir in the vanilla. Pour the candy onto the silpat mat. Cool at room temperature for 45 minutes or until hard.
Melt the chocolate, spread over cooled toffee, and lightly press the pecans into the chocolate. Let set at room temperature one hour or until the chocolate is set. Break toffee into pieces, and store in a covered container for up to one month.