1 cup chopped pecans
1/4 cup honey
1/2 cup brown sugar, firmly packed
1/2 cup margarine or butter
1/2 cup semisweet or milk chocolate chips
Spray square 9x9x2 inch pan with nonstick coating. Spread nuts on bottom. Heat honey, sugar and margarine (or butter) to boiling in a 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly for seven minutes. Do not let scorch or burn. Mixture should be toffee colored. Immediately spread mixture over pecans in pan. Sprinkle chocolate chips over hot mixture and spread as they melt over the toffee. Cut into squares while hot. Refrigerate until firm.
Date: June 18, 2002