Toffee with Milk Chocolate and Pecans

• 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.

Notes

• !

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