- 1 cup coarsely chopped pecans
- 1 cup (2 sticks) Challenge Unsalted Butter
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
1Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
2Spread the chopped pecans in a single layer on top of the parchment.
3Add butter, sugar, and salt to a heavy-bottomed 3-quart pot.
4Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
5Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
6Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
7Carefully pour the mixture over the chopped pecans.
8Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
9Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
10Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
11Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
12Lift 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.
13Store in an airtight container.
!This recipe can be easily doubled. Use a 10"x15" jelly-roll pan instead of the 9" square pan.