English Toffee

1 tablespoon plus 2 cups butter (no substitutes), softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.

In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Makes about 2 pounds.

Note: Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.