Ingredients
Method
- Line a baking sheet with parchment paper or a silicone baking mat. Sprinkle the chopped pecans evenly over the surface and set aside.
- In a heavy-bottom saucepan over medium heat, combine butter, sugar, and water. Stir constantly until the butter is melted and the sugar dissolves.
- Continue cooking, stirring constantly, until the mixture reaches 300°F (hard crack stage) and turns a deep golden color.
- Remove from heat and carefully stir in vanilla extract and salt.
- Immediately pour the hot toffee mixture over the prepared pecans, spreading gently with a spatula if needed.
- While the toffee is still hot, sprinkle chocolate chips evenly over the surface. Let sit for 2–3 minutes, then spread the melted chocolate evenly.
- Sprinkle additional chopped pecans and flaked sea salt over the top if desired.
- Allow the toffee to cool completely at room temperature or refrigerate until set. Once firm, break into pieces.
Notes
Store toffee in an airtight container at room temperature for up to 2 weeks or freeze for longer storage. For variety, use dark or milk chocolate or add crushed peppermint during the holidays.