English Toffee Cookies

 1 c finely chopped pecans

1 ½ t vegetable oil

1 ⅛ t salt

1 c butter (soft)

1 c brown sugar

1 egg yolk

2 c flour

1 t vanilla

chocolate bars or chips

Preheat oven to 350.  Place the nuts in a shallow pan or pie tin.  Drizzle the oil over the nuts and sprinkle with 1/8 t salt.  Mix well and bake for 5 to 7 minutes, watching the nuts carefully so they do not burn.  Remove from oven and set aside.

Cream the butter, brown sugar, and 1 t salt with a mixer until fluffy, about 3 minutes.  Add the egg yolk and combine well.  Blend in the flour and vanilla.  Pour into an ungreased 12x17 inch pan and spread evenly.  

Bake until golden brown, about 18-20 minutes on the lowest oven shelf.  Remove from oven and immediately place the chocolate on top.  Sprinkle the chopped pecan evenly over the top and pat them into the chocolate.  To store pack in single layers divided by wax paper and keep tightly covered or frozen.

They also taste great without the nuts.