Homemade Toffee Recipe

Prep. Line a 9X13" pan with parchment paper.

Melt butter and sugar. In a medium, heavy-bottomed saucepan add 1 cup butter, 1 cup sugar, 2 Tablespoons water, and 1/2 teaspoon salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.

Stir. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°-290°F (takes about 20 minutes). You can go to 300 for a harder crack. Immediately remove from heat and stir in 1 teaspoon vanilla.

Pour into pan. Pour onto the baking sheet and let it spread. Cool 5 minutes. Sprinkle with 1 cup chocolate chips and let sit 10 minutes.

Spread chocolate and add nuts. Spread the melted chocolate with an offset spatula and sprinkle with 2-4 Tablespoons pecans.

Cool. Cool completely before breaking into pieces. Enjoy!