TOFFEE

½ cup coarsely chopped pecans 1 cup unsalted butter 1 ½ cup brown sugar 1 teaspoon vanilla extract 1 cup milk chocolate chips

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Spread the chopped pecans in a single layer on top of the parchment paper.

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Add butter and brown sugar to a 3 quart heavy bottomed pot. Hook a candy thermometer on the side of the pan.

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Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

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Once the candy has reached 290 degrees Fahrenheit -300 degrees Fahrenheit, remove from heat and gently stir in the vanilla extract.

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Carefully pour the mixture over the chopped pecans into the prepared 9×13 inch pan.

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Place the candy in the refrigerator and let cool completely for at least 2 hours.

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Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

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Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place

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ENJOY!

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