Stir flour mixture into butter mixture. Add crushed toffee and chopped pecans, combining until just mixed. Drop by heaping tablespoonfuls onto ungreased baking sheet, spacing 2-inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 10 to 12 minutes. Let cookies cool on sheet 1 minute.
Transfer cookies to rack and cool completely.
Store in airtight container. Makes about 6 dozen. All rights reserved.