Toffee
Desserts
1 cup chopped pecans
1 cup unsalted butter 226g
1 cup granulated sugar 200g
¼ cup water
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup milk chocolate chips
3 tablespoons finely chopped pecans for the topping, plus sea salt if desired
Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside.
Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently.
Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.
Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired.
Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.