1/2 unsalted butter
1 1/2 cups granulated sugar
1 cup brown sugar
3/4 cup heavy cream (plus 2 tbsp)
1/2 teaspoon Vanilla extract
1 bag milk chocolate chips
8-10 oz roughly chopped pecans
Combine the butter, sugars, cream and Vanilla in a saucepan. Stir constantly, slowly and GENTLY so it doesn’t separate. (Fats will try to separate out if not stirred) Cook until it is 300F on a candy thermometer. Line a cookie sheet with parchment paper (do this while it’s cooking so it’s ready) Sprinkle with the nuts. Pour hot toffee over nuts. Wait 1-2 minutes for toffee to cool slightly so that it has a “skin” of cooled toffee at the top. Sprinkle chocolate chips over toffee and let melt. Use a spoon to gently spread the chocolate out once it has melted. Let cool completely, break into bite size pieces to serve. You can use semi-sweet chips instead of milk, I prefer milk chocolate.
I couldn’t refrain from commenting. Exceptionally well written!