Ingredients
1 cup coarsely chopped pecans
1 cup (2 sticks)
challenge unsalted butter
1 cup granulated sugar
½ tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
Instructions:
Preheat the oven to 375 degrees. Line a 9-inch square baking dish with parchment paper and cook spray. On top of the paper, arrange the finely chopped pecans in a single layer.
In a heavy-bottomed pot, combine 2 sticks of unsalted butter, 1 cup granulated sugar, and ½ tsp kosher salt. Heat over medium-low heat, stirring frequently until the sugar is dissolved and the mixture comes to a boil.
Continue stirring occasionally as the candy mixture reaches a temperature of 290F to 300F, or “hard crack” stage, as indicated on a candy thermometer.
Once the desired temperature is reached, remove the pot from heat and gently stir in 1 tsp vanilla extract.
Carefully pour the hot candy mixture over the chopped pecans in the baking dish, allowing it to sit undisturbed for a few minutes.
Sprinkle 1 cup of milk chocolate chips over the candy while it’s still warm. Cover the dish with foil and let it sit for 5 minutes, allowing the chocolate to soften.
Remove the foil and use an offset spatula or a knife to spread the softened chocolate into an even layer.
Place the baking dish in the refrigerator and let the toffee cool completely for at least 2 hours.
Lift the parchment paper to remove the toffee from the dish and transfer it to a cutting board. With a knife, cut it into smaller pieces.
The toffee should be kept cold and closed in a container