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Cooking can make even the most impatient person, patient. If you rush a recipe, it does not turn out the way it should. I talked to a cook recently who forgot to take the butter out of the refrigerator to bring to room temperature. So, she put it in the microwave to soften it. It softened and some of it melted. She used it anyway and the dessert was ruined.
I also learned the patient lesson the first time I made this toffee. I was impatient and rushed step 1 – cooking the sugar, butter and salt.
If you rush this step by cooking the mixture over a too hot burner, it will burn, the smoke detectors will go off and the dog will hide in her kennel because she does not like the sound of the loud smoke detectors!
Yes, I learned my lesson the hard way.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1/2 tsp kosher salt
  • 1 cup pecans
  • 1 tsp vanilla
  • 1 cup milk chocolate chips

Method
 

  1. Add the butter, sugar and salt in a heavy sauce pan over medium low heat. Bring to a boil stirring frequently to dissolve the sugar.
    Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290°F to 300°F, or "hard crack" on a candy thermometer.
    While the butter, sugar, salt mixture is cooking, spray a 9-inch square baking dish with cooking spray and line with parchment paper.
    Spread the chopped pecans in a single layer on top of the parchment.
    Once the candy has reached 290°F-300°F, remove from heat and gently stir in the vanilla extract.
    Carefully pour the mixture over the chopped pecans.
    Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
    Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
    Remove the foil and using a spatula gently spread the softened chocolate into an even layer.
    Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
    Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
    Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place.
    HAPPY BAKING!!