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

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

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

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

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

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

Place the candy in the refrigerator and let cool completely for 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