In a medium stock pot or large sauce pan, melt butter over medium heat

Add sugar, corn syrup and water, increase heat to high

Stir constantly as mixture bubbles up, turns golden brown and heats to 300°F (hard crack stage), should take about 15 minutes

Once mixture reaches 300°F pour into lined jelly roll pan

Wait for approximately 5 minutes (or until toffee is warm but not HOT to the touch) and sprinkle chocolate chips evenly on top of the toffee

Wait another minute for chips to melt, spread over top of toffee evenly with a flat spatula

After evenly spreading, let sit for 2 minutes

Sprinkle pecans over chocolate and very gently pat, or depress pecans into chocolate to set