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Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
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Spread the chopped pecans in a single layer on top of the parchment.
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Add butter, sugar, and salt to a heavy bottomed 3 quart pot
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Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
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Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or “hard crack” on a candy thermometer.
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Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
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Carefully pour the mixture over the chopped pecans.
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Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
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Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
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Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
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Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
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Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
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Use a knife to gently break it into smaller pieces.
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Store in an airtight container in a cool place.
Ingredients:
ADD TO LIST
- 1 cup coarsely chopped pecans
- 1 cup (2 sticks) Challenge unsalted butter
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions:
Posted in Desserts
