Ingredients
Equipment
Method
Preparation
- Line a baking sheet with parchment paper or a silicone mat; set aside.
Making the Toffee
- In a heavy-bottomed saucepan, combine butter, granulated sugar, water, and salt over medium heat, stirring until the sugar dissolves.
- Continue to cook, stirring occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer, a deep amber color.
- Remove from heat and quickly stir in the vanilla extract.
- Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with an offset spatula.
Adding Topping
- While the toffee is still warm, sprinkle chocolate chips over the hot toffee; let them sit for a few minutes to melt, then spread the melted chocolate evenly.
- Sprinkle the chopped pecans over the melted chocolate, gently pressing them in.
Cooling and Breaking
- Allow the toffee to cool completely at room temperature or in the refrigerator until firm.
- Once fully cooled, break the toffee into irregular pieces.
Notes
Ensure you have all ingredients measured and ready before starting, as the toffee-making process moves quickly once the mixture begins to boil. For best results, use a reliable candy thermometer.