1 cup pecans, finely chopped until crispy
Choose the best unsalted butter you can find: it should contain at least 1 cup, preferably 2 sticks!
A cup of granulated sugar, for that sugary spell
1/4 teaspoon kosher salt, the perfect amount
The scented beauty that is 1 teaspoon of vanilla extract
1 cup milk chocolate chips, the pièce de résistance
How to make the best toffee ever:
Prepare well: Spray a 9-inch square baking pan with cooking spray, then line it with parchment paper.
Arrange the finely chopped pecans in an even layer, giving each one a chance to stand out.
Place the sugar, salt, and butter in a sturdy, heavy-bottomed 3-quart saucepan. Prepare to be enchanted!
Stirring constantly, cook the three ingredients over medium-low heat until the sugar has completely dissolved.
Remove the mixture from the heat. However, keep it there. When a candy thermometer registers between 290 and 300 degrees Fahrenheit, sometimes known as the “hard crack” stage, stir gently occasionally.
Have you found the perfect temperature? Great! Remove from the heat. Now for the fragrant touch: add the vanilla essence.
Carefully pour the golden liquid over the patiently waiting pecans.
Be patient now! Let it cool a bit before garnishing it with milk chocolate chips.
Wrap this beautiful object in aluminum foil. Let the chocolate rest for 5 minutes, and it will melt into a velvety, smooth consistency.
Once removed, use a spatula or your wits to evenly spread the melted chocolate until it forms a glossy coating.
It’s time for a relaxing session! This will need to chill in the fridge for at least two hours.
Once hardened, remove it from the paper and place it on a board.
The stage is set! Break the candy into little pieces. Nothing ever fails; every single piece is a work of art.
Store them in a cool place, preferably in a container that doesn’t let air in. Unfortunately, we can all agree they won’t last long.
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