1 1/2 cups semi-sweet chocolate chips
3/4 cup pecans, chopped
1 cup butter
1 cup sugar
2 tablespoons water
1/8 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. Watch carefully so they don't burn! With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. Combine butter, sugar, water, and salt in a medium sized sauce pan and cook over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). Remove the pan from the heat and stir in the vanilla. Pour the mixture into the foil shell. Sprinkle with chocolate chips and, when the chips are melted, gently spread chocolate over the toffee and sprinkle with pecans. Let toffee cool at room temperature until the chocolate it hard. Break into pieces and store covered at room temperature.
Recipe adapted from Ghirardelli.
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