Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (, cut into pieces)
  • 1 cup granulated sugar
  • 2 Tablespoons water
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips ((milk chocolate or semi-sweet))
  • 2-4 Tablespoons chopped pecans (, or almonds)

Instruction

  • Butter or line a baking sheet with parchment paper.
  • In a medium, heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
  • Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F. Immediately remove from heat and stir in the vanilla.
  • Pour tonto the baking sheet and let it spread. Cool 5 minutes. Sprinkle with chocolate chips and let sit 10 minutes.
  • Spread the melted chocolate with an offset spatula and sprinkle with pecans.
  • Cool completely before breaking into pieces. Enjoy!