1 ½ cups of toasted pecans.
1 ¼ cups of light brown sugar, firmly packed.
2 tablespoons of water.
½ cup of sweet butter.
1 teaspoon of vanilla.
¼ teaspoon of baking soda.
6 oz semisweet chocolate, in pieces or chopped.
In a food processor, pulse the the toasted pecans until finely chopped.
Sprinkle half of the pecans on a 7*10-inch area on a buttered cookie sheet.
In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285°F (140°C).
Remove the saucepan from the heat and add the vanilla and baking soda.
Pour the toffee mixture evenly over the 7*10-inch rectangle on top of the nuts.
Immediately scatter the chocolate pieces over the hot toffee.
Wait for 5 minutes, then spread the chocolate using a long metal spatula in an even layer.
Dust the chocolate with the remaining chopped pecans.
Allow to cool completely and break into pieces.