Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cut into cubes
  • 1 cup Granulated Sugar
  • 2 tablespoons Water
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Pecan Halves, toasted and roughly chopped
  • 12 ounces Milk or Dark Chocolate (70% cocoa recommended)
  • 1 teaspoon Flaky Sea Salt (Maldon or similar)

Instructions:

  1. Prepare the Pan: Line the 9x13 inch baking sheet with a silicone mat or parchment paper. Ensure the paper hangs over the edges for easy lifting.
  2. Toast Nuts: Lightly toast the pecans in a dry pan or oven until fragrant (5-7 minutes). Roughly chop them and set aside.
  3. Melt Butter and Sugar: In a heavy-bottomed saucepan, combine butter, sugar, and water. Heat over medium-low heat, stirring constantly until the butter is completely melted and the sugar is dissolved.
  4. Boil and Monitor: Increase heat to medium. Once the mixture comes to a full, rolling boil, attach the candy thermometer. STOP stirring at this point to prevent crystallization.
  5. Clean the Sides: If sugar crystals form on the sides of the pan, use a wet pastry brush to gently wipe them down, washing the crystals back into the liquid.
  6. Hit the Target: Cook until the mixture reaches 300°F (149°C)—the Hard Crack Stage. The colour should be a deep amber. Watch carefully as the temperature rises quickly at the end.
  7. Finish the Base: Immediately remove the saucepan from the heat. Carefully stir in the vanilla extract.
  8. Pour Quickly: Immediately and carefully pour the hot toffee mixture onto the prepared baking sheet. Tilt the pan quickly to spread the toffee into an even layer (do not use a spatula, as it can cause it to crystallize).
  9. Add Pecans: Scatter the chopped, toasted pecans evenly over the hot toffee. Press gently with a spatula if needed.
  10. Melt and Spread Chocolate: Melt the chocolate. Pour the melted chocolate over the pecan-studded toffee and spread it quickly into a smooth, even layer using an offset spatula.
  11. Season: Immediately sprinkle the flaky sea salt generously and evenly over the melted chocolate.
  12. Set: Allow the toffee to cool completely at room temperature for at least 90 minutes, or chill in the refrigerator for 30 minutes to speed up the process.
  13. Break and Store: Once completely hard and cold, lift the toffee sheet out using the parchment paper edges. Break the toffee into irregular, bite-sized pieces using your hands or a sharp knife. Store in an airtight container at room temperature.