Line a rimmed cookie sheet with parchment paper and set it near the stove.

In a roomy, heavy bottomed pot, the butter. When it’s just liquid, add the sugar, water, and corn syrup. Stir to combine.

Cook the toffee over medium-high heat until it turns golden brown and reaches a temperature of 285 degrees F, about 25 minutes.

When the toffee has reached the necessary color and temperature, remove the pot from the heat and stir in the salt, chili pepper, and baking soda. It will foam madly. Keep stirring.

Once both are well-integrated, stir in the toasted pecans. Pour mixture out onto the parchment-lined cookie sheet and spread using a rubber or silicone scrapper.

When it's entirely cool, break it into pieces and eat.