Ingredients:

  • 1 lb unsalted European-style butter
  • 2 cups granulated white sugar
  • 0.25 cup filtered water
  • 0.5 tsp fine sea salt
  • 1 tbsp corn syrup
  • 1 tsp pure vanilla extract
  • 12 oz semi-sweet chocolate chips
  • 1 cup finely chopped toasted pecans
  • 0.5 tsp flaky sea salt

Instructions:

  1. Combine butter, sugar, water, and corn syrup in a heavy-bottomed saucepan over medium-low heat. Stir gently and constantly with a silicone spatula until the sugar is fully dissolved and the butter is melted into a uniform liquid.
  2. Increase heat to medium and attach a digital candy thermometer. Stop stirring frequently, only swirling the pan occasionally. Cook until the mixture reaches exactly 300°F (150°C), which is the hard-crack stage.
  3. Immediately remove from heat and whisk in the vanilla extract. Pour the molten mixture onto a parchment-lined baking sheet, spreading quickly to approximately 1/4 inch thickness.
  4. Let the toffee sit for 2 minutes to stabilize. Sprinkle chocolate chips evenly over the surface and cover the tray with foil for 5 minutes to trap residual heat.
  5. Remove foil and spread the softened chocolate into an even layer using an offset spatula. Immediately top with chopped pecans and flaky sea salt. Allow to cool completely for at least 2 hours before breaking into pieces.