Ingredients:

  • 1 cup salted butter (227g)
  • 1 cup granulated sugar (200g)
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 tbsp water
  • 1.5 cups milk chocolate chips (255g)
  • 1 cup roasted pecans, finely chopped (125g)
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper or a silicone baking mat.
  2. In a heavy-bottomed saucepan, combine salted butter, sugar, 2 tbsp water, and 1/4 tsp fine sea salt over medium heat.
  3. Stir constantly as the mixture boils. Use a candy thermometer to monitor the temperature, cooking until it reaches 300°F (149°C) and turns the color of a polished penny.
  4. Immediately remove from heat, stir in the vanilla extract, and pour the hot mixture onto the prepared baking sheet.
  5. Let the toffee sit for 30 seconds, then sprinkle 1.5 cups milk chocolate chips evenly over the surface. Wait 2 minutes for the chips to soften, then use a spatula to spread the chocolate until it is velvety and smooth.
  6. Immediately top with 1 cup chopped pecans and 1/2 tsp flaky sea salt.
  7. Allow to cool completely at room temperature for 2 hours until the toffee is hard and the chocolate is set, then break into pieces.