1 c and 1/2 c pecans, toasted and coarsely chopped
1 c sugar
1 c butter
1 Tbsp light corn syrup
1/4 c decent Irish whiskey or Kentucky Bourbon
1 c chocolate chips
If you need to toast the pecans yourself: Get a dry cast-iron skillet hot, toss the whole pecans until they become aromatic. Pour into a bowl and allow to cool before chopping. When cool, spread 1 cup into a 9-inch pie pan greased with nonstick cooking spray.
I much prefer Irish to Bourbon, but suit yourself. Tullamore Dew is a good choice. Melt the butter in a saucepan over medium-high heat. Add the sugar, corn syrup, and whiskey. CAUTION - Take the pan away from the heating element before pouring in the whiskey to avoid a flameout! Bring to a boil, stirring occasionally with a wooden spoon or silicone spatula, until the mixture reaches a temperature of 290F to 310F.
Pour the sugar mixture into the pie pan. Again, be careful - boiling sugar will stick to your skin. Sprinkle the hot toffee with the chocolate chips. Wait 30 seconds, then use your spoon or spatula to spread the melting chips into an even layer. Sprinkle with the remaining pecans.
Cover and chill for an hour; when completely cooled break it into bite-sized pieces. Store in the freezer in an airtight container.