English Toffee by
1 Tablespoon & 2 cups butter, softened 2 cups sugar 1 Tablespoon corn syrup 1/4 teaspoon salt 1 cup chocolate Almond bark 1 cup chopped pecans
Grease pan with 1 Tablespoon butter. Melt remaining butter in saucepan. Add sugar, corn syrup and salt; cook and stir over medium heat to 295*F on candy thermometer. Quickly pour into pan. Let stand 1 hour at room temperature. In microwave, melt chocolate. Pour over toffee. Sprinkle with pecans. Store in airtight container at room temperature or refrigerate.