Graham Pecan Toffee

24 honey graham crackers
1 cup sugar
1/4 cup margarine
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup pecans, chopped
3 ounces semisweet chocolate, melted

Place crackers on greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; set aside.

In medium saucepan, over medium-high heat, heat sugar, margarine, water and salt, stirring constantly until mixture reaches 300 degrees F (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard, brittle strands.

Remove from heat; stir in baking soda. Immediately pour over crackers in pan, spreading evenly. Sprinkle with nuts; cool.

Drizzle with melted chocolate. Let stand at room temperature to harden.

Break into pieces; store in airtight container.

Makes about 1 1/4 pounds.
Source: Texas Pecan Growers Association