Butter Brickle

1/2 pound butter (no substitutes)

1/4 cup water

1 cup sugar

1 cup white syrup

1 cup chopped pecans

8-9 Hershey milk chocloate bars

or 14 ounces of milk chocolate chips

(you can use more or less depending on how thick you want the chocolate)

Combine butter, water, sugar and syrup in a large saucepan.

Cook and stir over high heat.

Bring to a boil.

Continue cooking, stirring constantly until mixture darkens and looks almost burnt. (about 10 minutes)

Remove from heat.

Stir in chopped pecans and immediately spread on greased cookie sheet with sides.

Spread to cover cookie sheet.

Place milk chocolate on top of toffee.

As chocolate melts, spread like icing.

Cool; break into pieces