One cup of pecans, finely chopped to a crunchy texture

Choose the best unsalted butter you can find—it should be at least 1 cup, preferably 2 sticks!

A one cup of granulated sugar, for that sugary enchantment

1/4 teaspoon of kosher salt, the perfect amount

The fragrant beauty that is 1 teaspoon of vanilla extract

1 cup of milk chocolate chips, the pièce de résistance

How to Make the Best Toffee Ever:

Be Well-Prepared: Use cooking spray to coat a 9-inch square baking dish, and then line it with parchment paper.

Arrange the finely chopped pecans in a uniform layer, giving each one a chance to shine.

Put the sugar, salt, and butter into a sturdy 3-quart saucepan with a heavy bottom. Prepare to be enchanted!

While stirring constantly, cook the three ingredients over medium-low heat until the sugar melts beautifully.

Remove the mixture from the heat. Still, hold on to it. When the candy thermometer reads between 290 and 300 degrees Fahrenheit, sometimes known as the “hard crack” stage, gently stir it every so often.

Got the perfect temperature? Very well. Put it away from the heat. Now for the fragrant twist: mix in the vanilla essence.

Carefully pour the golden liquid over the pecans that have been waiting patiently.

Be patient now! Wait for it to cool a little before topping it with milk chocolate chips.

Put foil around this stunning object. Give the chocolate 5 minutes to relax and it will melt into a velvety smooth consistency.

Once you’ve unveiled it, use an offset spatula or your wits to evenly distribute the melted chocolate into a shiny coating.

It is time for a relaxing session! This is going to spend at least two hours in the fridge.

After it has hardened, remove it from the paper and put it on a board.

The stage is set! In small pieces, break the toffee. Nothing is ever a dud; every single one is a work of art.

Put them somewhere cold, preferably in a container that won’t let air in. Unfortunately, we can all agree that they aren’t going to be around for much longer.

One cup of pecans, finely chopped to a crunchy texture

Choose the best unsalted butter you can find—it should be at least 1 cup, preferably 2 sticks!

A one cup of granulated sugar, for that sugary enchantment

1/4 teaspoon of kosher salt, the perfect amount

The fragrant beauty that is 1 teaspoon of vanilla extract

1 cup of milk chocolate chips, the pièce de résistance

How to Make the Best Toffee Ever:

Be Well-Prepared: Use cooking spray to coat a 9-inch square baking dish, and then line it with parchment paper.

Arrange the finely chopped pecans in a uniform layer, giving each one a chance to shine.

Put the sugar, salt, and butter into a sturdy 3-quart saucepan with a heavy bottom. Prepare to be enchanted!

While stirring constantly, cook the three ingredients over medium-low heat until the sugar melts beautifully.

Remove the mixture from the heat. Still, hold on to it. When the candy thermometer reads between 290 and 300 degrees Fahrenheit, sometimes known as the “hard crack” stage, gently stir it every so often.

Got the perfect temperature? Very well. Put it away from the heat. Now for the fragrant twist: mix in the vanilla essence.

Carefully pour the golden liquid over the pecans that have been waiting patiently.

Be patient now! Wait for it to cool a little before topping it with milk chocolate chips.

Put foil around this stunning object. Give the chocolate 5 minutes to relax and it will melt into a velvety smooth consistency.

Once you’ve unveiled it, use an offset spatula or your wits to evenly distribute the melted chocolate into a shiny coating.

It is time for a relaxing session! This is going to spend at least two hours in the fridge.

After it has hardened, remove it from the paper and put it on a board.

The stage is set! In small pieces, break the toffee. Nothing is ever a dud; every single one is a work of art.

Put them somewhere cold, preferably in a container that won’t let air in. Unfortunately, we can all agree that they aren’t going to be around for much longer.