Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups sugar
  • 1 cup butter (2 sticks) (room temperature)
  • 3 Tablespoons water
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 2/3 cup pecans, (chopped)
  • 2-4 teaspoons coarse sea salt

Instruction

  • Line a large cookie sheet with parchment paper, silicone mat or foil. You can also just spray a cookie sheet with non-stick spray but make sure you cover every inch of it for easy cleanup.
  • Sprinkle half to ¾ of the nuts on the cookie sheet. Set aside.
  • Butter a large mixing bowl with butter, all the way up sides.
  • Place butter, sugar, water and salt in the bowl and cook on high in microwave for 8-1/2 minutes (based on a 1000-watt oven. Add more for lower wattage ovens) or until candy thermometer reaches 300 degrees (hard crack stage).
  • Remove from microwave and stir in vanilla. Immediately pour onto prepared cookie sheet covering nuts.
  • Put chocolate chips on top of the hot toffee and let it sit for 1-2 minutes then spread the chocolate evenly over the surface.
  • Add remaining chopped nuts and sprinkle with sea salt.
  • Let cool then place the cookie sheet in the refrigerator for an hour or so to set chocolate.
  • Take out and break into pieces.
  • Store in airtight container in cool, dry place.