Delicious Toffee with Toasted Pecans

This toffee is so yummy! I decided to add a link to the candy thermometer after all. https://amzn.to/4bBs7OF (affiliate link!)

Toffee Recipe
INGREDIENTS
1 ½ cups chopped pecans
1 cup quality butter, I like Kerry gold
1 cup cane sugar
¼ cup water
1 tbsp vanilla extract    • Vanilla Extract recipe, 3 variations  
1 cup Belgian or dark chocolate chips
¼ cup chopped pecans
Flake sea salt to sprinkle on top

INSTRUCTIONS
1. Preheat the oven to 400 degrees, line a baking sheet with parchment paper.
2. Chop up the pecans and place them on the baking sheet and toast them for about 4 minutes.
2. Line your mini tins or 8x8 baking pan with parchment paper, making sure the sides are covered too. Then add the toasted pecans to the bottom of the tins or baking pan in a single layer, reserving enough to top the toffee with at the end.
3. In a ticker bottom saucepan, add the water, butter and sugar. Bring to a boil and reduce to a simmer, whisking very often. Bring the butter mixture to 300 degrees using a candy thermometer.
4. Once the mixture has reached 300 degrees, immediately stir in the vanilla extract, and pour the mixture into the tins to cover the pecans.
5. Top with the chocolate chips and cover the tins for about 5 minutes with foil or another baking sheet to melt the chocolate.
6. Spread the chocolate around on top of the toffee, then sprinkle on the reserved toasted pecans and gently press them down.
7. Sprinkle on a pinch of flake sea salt, cover and then refrigerate for one hour.


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