Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the sugar and salt, stirring constantly until the mixture comes to a boil.
Continue to cook, stirring frequently, until the mixture reaches 300°F on a candy thermometer (hard crack stage). This should take about 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Quickly pour the toffee mixture onto the prepared baking sheet, spreading it evenly with a spatula.
Sprinkle the chocolate chips over the hot toffee and let them sit for a minute to melt.
Once melted, spread the chocolate evenly over the toffee with a spatula.
Sprinkle the chopped pecans over the chocolate layer.
Allow the toffee to cool completely at room temperature or in the refrigerator until set.
Once set, break the toffee into pieces and store in an airtight container.
Variations & Tips
For a nut-free version, simply omit the pecans or substitute with sunflower seeds. You can also experiment with different types of chocolate, such as dark or white chocolate, to suit your taste. If you’re feeling adventurous, add a sprinkle of sea salt on top of the chocolate layer for a sweet and salty twist. For a festive touch, consider adding a dash of cinnamon or nutmeg to the toffee mixture.
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