Instructions:
Step 1
Prepare a 9-inch square baking dish by applying cooking spray and lining it with parchment paper.
Step 2
Evenly distribute chopped pecans on top of the parchment paper.
Step 3
In a sturdy 3-quart saucepan, combine Challenge Butter, granulated sugar, and kosher salt.
Step 4
Over medium-low heat, bring the mixture to a boil, swirling often to dissolve the sugar completely.
Step 5
Use a candy thermometer to monitor the temperature, aiming for 290–300 degrees Fahrenheit, or the “hard crack” stage.
Step 6
Once the candy reaches the desired temperature, remove it from heat and slowly mix in the vanilla extract.
Step 7
Carefully pour the mixture over the chopped pecans in the prepared baking dish, ensuring even coverage.
Step 8
Let the toffee rest undisturbed for a few moments, then evenly scatter the milk chocolate chips across its surface.
Step 9
After approximately 5 minutes, when the chocolate has melted, cover the baking dish with foil and set it aside.
Step 10
Once the chocolate has fully melted, use an offset spatula to evenly spread it over the surface of the toffee.
Step 11
Once the toffee has cooled to room temperature, transfer it to the refrigerator and allow it to chill for a minimum of two hours.
Step 12
Once chilled, remove the toffee from the baking dish by lifting the parchment paper. Place it on a sturdy surface, such as a cutting board.
Step 13
Using a sharp knife, gently cut the toffee into small pieces.
Step 14
Keep the toffee fresh by storing it in airtight container in a cool, dry location.
Enjoy your delicious homemade toffee!