For easy toffee, bring 1 cup sugar and butter, and 1/4 cup water to a boil, reduce to medium heat, and cook for 13 minutes until it reaches 300 degrees Fahrenheit. Pour the toffee onto an ungreased cookie sheet ,and top with semisweet chocolate chips and pecans. Cool until firm.
To check whether the toffee is done without a candy thermometer, drop a small amount of the toffee mixture into very cold water. If the mixture divides into small, stiff threads, the toffee is done. The chocolate chips can be melted on top of the toffee mixture and spread in a thin layer before the toffee cools. To cool the toffee, let sit at room temperature for at least an hour, or refrigerate it until it sets. Break the toffee into pieces and store in an air-tight container.
A good tool to have for spreading the toffee and chocolate at the end of the process is a long spatula with a thin metal blade. For different flavors, substitute the semisweet chocolate chips for white chocolate chips, mint chips or dark chocolate chips. The chocolate can also be melted in the microwave before spreading it on the toffee. The pecans can be substituted for slivered almonds or other nuts.