• 1 cup salted butter
• 1 cup sugar
• ¼ cup water
• 1 cup semisweet chocolate chips
• ½ cup pecan pieces
I gather all of the ingredients.
I line an 8×8 or 9×9 pan with parchment paper.
In a heavy-bottomed saucepan, I combine the butter, sugar, and water.
I stir over medium-low heat until everything is melted and combined.
Once it comes up to a bubble, I add in my candy thermometer and watch the candy closely, waiting for it to reach 300 degrees, the hard crack stage on the thermometer.
I turn off the heat and, using a whisk, briskly (and carefully) whisk the mixture until it all comes together and is a light amber color.
I pour the mixture into my prepared pan.
I let it set for 3 hours to set or pop it in the fridge to harden for 1 hour.
In the microwave, in 30-second intervals, I melt the chocolate and pour it over the toffee, spreading it into an even layer.
Immediately, I sprinkle it with the pecans.
I set it aside to let the chocolate harden.
I remove it from the pan and carefully use a knife to break it into bite-size pieces.