Traditional Christmas Toffee

I often find that the best things in life are the simplest. This goes for my two most requested recipes. Both have few ingredients and are simple to make. The first is an artichoke dip that I had about 25 years ago and recreated later and have been making ever since. And the second is this toffee.

We discovered this simple toffee recipe when I was a child, in a crudely bound Methodist women's cookbook. I make it every year. I don't have an actual recipe, but I will try to explain how to do it.

1 stick butter (accept no imitations)
3/4 cup brown sugar
1 cup pecans (about)
1 cup semi-sweet chocolate chips (about)

Coarsely chop or break up pecans to cover the bottom of a 9x9 inch pan.

In a medium sauce pan, heat butter and brown sugar. Bring to a boil over medium heat. This is a moderate boil; let the mixture foam and rise up in the pan. Stir frequently rubbing the bottom of the pan so the sugar will not scorch. Boil/simmer for 7 minutes. You want it to turn a little darker, but not burn.

Turn out sugar mixture onto the pecans in the baking pan. Sprinkle chocolate chips over and cover with a cutting board or cookie sheet with a kitchen towel in it for insulation. Check after 5 or so minutes to see if the chips look wet, then spread around with knife or spatula.

Let cool and set. When the chocolate is hard, break into pieces.

Make 2 batches. Eat some. Make another batch. Pass out to friends and enjoy.