Instructions
Spray a 9- inch square baking dish with cuisine spray and line with diploma paper.
Spread the diced pecans in a single subcaste on top of the diploma.1 mug coarsely diced pecans
Add adulation, sugar, and swab to a heavy bottomed 3 quart pot.1 mug unsalted adulation, 1 mug granulated sugar, ½ tablespoon kosher swab
Bring to a pustule over medium low heat, stirring constantly to dissolve the sugar.
Once the delicacy is boiling, stir sometimes, sluggishly and unevenly, until the delicacy has reached 290 °F to 300 °F, or “ hard crack ” on a delicacy thermometer.
Once the delicacy has reached 290 °F- 300 °F, remove from heat and gently stir in the vanilla excerpt.1 tablespoon vanilla excerpt
Precisely pour the admixture over the diced pecans.
Let the delicacy sit for a many twinkles, unperturbed, before sprinkling the chocolate chips over the top.1 mug milk chocolate chips
Cover the baking dish with antipode and let sit for 5 twinkles or until the chocolate has softened.
Remove the antipode and gently spread the softened chocolate into an indeed subcaste. An offset spatula works best for this.
Place the delicacy in the refrigerator and let cool fully. Give it at least 2 hours.
Lift the diploma out of the baking dish and place the toffee on a slice board or solid face.
Use a cutter to gently break it into lower pieces. Store in an watertight vessel in a cool place.
Notes
Toffee should be stored in an watertight vessel for over 2 weeks. You want the toffee to stay cool and dry so store it down from heat and humidity. Toffee can get sticky so keep that in mind if you live in a sticky terrain.
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 55mg | Potassium: 20mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg