Instructions

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal later.
• Spread the coarsely chopped pecans evenly on a baking sheet. Toast them in the preheated oven for about 8-10 minutes, or until they are fragrant and golden. Set aside to cool slightly.
• In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the granulated sugar and kosher salt. Stir continuously until the mixture comes to a boil, then reduce the heat to medium-low.
• Continue to stir the mixture for about 5-7 minutes, until it turns a deep golden brown color. Be careful not to burn the mixture, as it can go from perfect to burnt very quickly.
• Remove the saucepan from the heat and stir in the vanilla extract. Then, fold in the toasted pecans until they are well coated with the toffee mixture.
• Quickly pour the toffee mixture into the prepared baking dish, spreading it evenly with a rubber spatula. Allow it to cool for about 5 minutes.
• Sprinkle the milk chocolate chips evenly over the warm toffee. Let them sit for a couple of minutes to soften, then use the spatula to spread the melted chocolate evenly across the surface.
• Allow the toffee to cool completely at room temperature. Once it has set, use the parchment paper to lift it out of the baking dish and cut it into pieces.