Directions

• 1
  Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
• 2
  Spread the chopped pecans in a single layer on top of the parchment.
• 3
  Add butter, sugar, and salt to a heavy-bottomed 3-quart pot.
• 4
  Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
• 5
  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.
• 6
  Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
• 7
  Carefully pour the mixture over the chopped pecans.
• 8
  Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
• 9
  Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
• 10
  Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
• 11
  Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
• 12
  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.
• 13
  Store in an airtight container.

•  !
  This recipe can be easily doubled. Use a 10"x15" jelly-roll pan instead of the 9" square pan.