Prepare a 13 x 9-inch baking sheet with parchment paper.
In a thick bottom saucepan over low-medium heat, combine 1 cup of unsalted butter, 1 cup of granulated sugar, 2 tablespoons of purified water, ½ teaspoon of kosher salt, and 1 teaspoon of pure vanilla. Once the butter is melted, increase the heat to medium-high and continue to cook. Stir continuously with a wooden spoon until the color turns amber and the temperature reaches 300°F. Do not allow the bottom to burn.
Once the mixture reaches 300°F, remove from heat immediately and pour into your prepared baking sheet. Carefully spread it into the corners. Wait 1 - 2 minutes, then sprinkle 1 ½ cups milk chocolate chips onto the top of the hot toffee. Allow the chips to melt for 2 - 3 minutes, then using an icing spatula, spread the melted chips evenly over the toffee. Finally, sprinkle your chopped pecans over the melted chocolate.
Place in the fridge and allow to chill for 30 - 45 minutes. Once completely cooled, break into pieces.
Serve and ENJOY!
Notes
- Pro Tip: Stay close to your saucepan and stir continuously to prevent it from burning.
- Remember to be careful when working with molten toffee. It can burn your skin.
- If you do not like nuts, you can eliminate them from this recipe. You can crush your favorite candies and sprinkle them over the top instead!