1 cup coarsely chopped pecans
1 cup (2 sticks)
challenge unsaltd butter
1 cup granulated sugar
½ tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
-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 the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or “hard crack” on a candy thermometer.
-Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
-Carefully pour the mixture over the chopped pecans.
-Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
-Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
-Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
-Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
-Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
-Use a knife to gently break it into smaller pieces.
-Store in an airtight container in a cool place.