Ingredients
1 cup of pecans, coarsely chopped
1 cup (or 2 sticks) butter
1 cup granulated sugar
½ tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
Preparation
Grease a 9-inch square baking dish with some cooking spray, and line it neatly with parchment paper.
Lay out your freshly chopped pecans in an even layer
Into a heavy-bottomed 3-quart pot, melt butter, sugar, and salt.
Heat this trio on medium-low until the sugar dissolves, while stirring .
Gently stir from time to time, aiming for that golden 290F to 300F (or the hard crack stage) on your candy thermometer.
Remove from heat and blend in the vanilla extract.
Pour over pecans.
Sprinkle milk chocolate chips and wait 5-minutes until melted.
Using an offset spatula, spread melted chocolate into a glossy layer.
Chill for 2 hours.
Once set, lift out using the parchment and place it onto a board.
Break the toffee into bite-sized pieces.
Store them in a cool place, ideally in an airtight container.