12 ounces of chocolate chopped (I used a mix of milk and semi-sweet)
1 cup. unsalted butter
1 cup granulated sugar
1/4 cup water
1 tsp. light corn syrup
1 tsp. kosher salt
1 tsp. vanilla extract
1/2 cup finely chopped pecans
Chop the chocolate and set aside.
In a heavy saucepan (use a candy thermometer if you have one) melt the butter, sugar, water, corn syrup and salt on a medium heat. Continue to stir until it totally melts. Then stir occasionally as the mixture heats up and begins to darker. If you are using a candy thermometer, you want it to get up to 300 degrees. If you don’t have one, don’t fret. Just note it probably takes about 15-18 minute to get there. The mixture starts getting really golden and it is very thick. Once this happens, take it off the heat and add in the vanilla. Stir.
Now, pour this into a metal 9 X 11 pan (must be metal b/c the glass will split due to the heat). Tilt the pan so the toffee covers the entire pan. Let it hang out about 2 minutes. Then pour the chocolate bits over the top and spread over the entire toffee mixture with a spatula. Now take a cookie tray and put it over the top so the heat is sealed in and the chocolate melts. A few minutes. Then put the nuts over the chocolate. Don’t spread the nuts just use your hand and drop them over the top.
Let cool completely. I put it in the refrigerator and a few hours later took it out. The toffee literally slides out. Break it up into pieces. So good.