Toast pecans at 350 degrees for about 15 minutes, stirring every 5 minutes. Do not burn. Place 1 cup of pecans on lightly greased cookie sheet. (save other 1/2 cup for later)
In a heavy sauce pan, bring sugar, butter, corn syrup, and water to a boil over medium heat stirring constantly. Cook until it reads 290 to 310 degrees on a candy thermometer. (takes about 15 minutes)
Pour toffee mixture over pecans. Sprinkle with chocolate morsels. Let stand 30 seconds, then spread chocolate over toffee and smooth out. Sprinkle remaining pecans evenly over chocolate/toffee mixture.
Chill in refrigerator for at least 1 hour. Break into bite size pieces. Store in air tight container at room temp or in the refrigerator.