Ingredients
Scale
- 1 cup coarsely chopped pecans
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Instructions
- Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
- Spread the chopped pecans in a single layer on top of the parchment.
- Add butter, sugar, and salt to a heavy bottomed 3 quart pot.
- Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
- Once boiling, stir occasionally and evenly until the candy reaches 290°F to 300°F (hard crack) on a candy thermometer.
- Remove from heat and gently stir in the vanilla extract.
- Immediately pour the hot toffee over the pecans in the baking dish, spreading evenly.
- Sprinkle milk chocolate chips evenly over the hot toffee and let sit a few minutes to melt.
- Spread melted chocolate evenly over the toffee.
- Allow toffee to cool completely and harden before breaking into pieces.
Notes
Use high-quality butter for best flavor. You can substitute pecans with almonds, walnuts, or pistachios. For a softer chocolate layer, use three Hershey’s bars instead of chips. This recipe can be doubled using a 10 x 15 inch pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American