Best Toffee Ever
Description
Don't wait for the holidays to make this delicious treat. It's the perfect go to treat with pecans and milk chocolate. It's easy to make, so make it often.
Ingredients
1 c. coarsely chopped pecans
1 c. (2 sticks) unsalted butter
1 c. granulated sugar
1/2 t. kosher salt
1 t. vanilla extract
1 c. milk chocolate chips
Directions
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Spray a 9x9 inch baking dish with cooking spray; line with parchment paper.
Spread chopped pecans in a single layer on top of the parchment paper.
Add butter, sugar and salt to a heavy bottomed 3 quart pot; bring to a boil over medium-low heat, stirring frequently to dissolve the sugar. Once candy is boiling, stir occasionally, slowly and evenly, until candy has reached 290 degrees F to 300 degrees F, or "hard crack" on a candy thermometer.
Once candy has reached 290 F-300 degrees F, remove from heat; gently stir in the vanilla extract. Carefully pour mixture over chopped pecans. Let candy sit for a few minutes, undisturbed, before sprinkling chocolate chips over the top. Cover the baking dish with aluminum foil; let sit for 5 minutes or until chocolate has softened. Remove foil; gently spread softened chocolate in an even layer using an offset spatula.
Place candy in the refrigerator; let cool completely for at least 2 hours.
Lift parchment paper off of the baking dish. Place the toffee on a cutting board or another solid surface. Cut or break into 24 pieces.
Store in an airtight container in a cool place.
24 servings.
*Tip: Sprinkle the top with a little Kosher salt at the end.