Ingredients
- 1 cup coarsely chopped pecans
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions
- Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Spread pecans evenly in the pan.
- In a heavy 3-quart pot over medium-low heat, combine butter, sugar, and salt. Stir frequently until sugar dissolves.
- Bring to a boil and cook, stirring occasionally, until mixture reaches 290–300°F (hard crack stage) on a candy thermometer.
- Remove from heat and stir in vanilla extract.
- Carefully pour toffee over pecans, spreading gently if needed.
- Let sit for 2–3 minutes, then sprinkle chocolate chips on top. Cover with foil for 5 minutes to soften.
- Remove foil and spread melted chocolate evenly.
- Refrigerate for at least 2 hours until firm.
- Lift parchment from the pan, break toffee into pieces, and store in an airtight container in a cool place.
Notes
- Ensure your candy thermometer is accurate for perfect crunch.
- Try almonds or walnuts in place of pecans for variety.
- Stores well at room temperature for 2 weeks or in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 14g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
