EQUIPMENT
- Medium pot▢
- 9x9 baking dish▢
- Wooden spoon▢
- Parchment paper
INGREDIENTS
- 1 cup chopped pecans
- ▢1 cup unsalted butter 226g
- ▢1 cup granulated sugar 200g
- ▢¼ cup water
- ▢1/2 tsp kosher salt
- ▢1 tsp vanilla extract
- ▢1 cup milk chocolate chips
- ▢3 tbsp finely chopped pecans for the topping, plus sea salt if desired
DIRECTIONS
- Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside.
- Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently.
- Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.
- Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
- Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired.
- Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.