Ingredients
1 1/4 c. (2 1/2 sticks) butter
1 1/4 c. granulated sugar
1/2 tsp. pure vanilla extract
Pinch kosher salt
1 1/2 c. semisweet chocolate chips
1/2 c. toasted chopped pecans
Flaky sea salt, for garnish
Preparation
Step 1In a small saucepan over medium heat add butter and let melt. Add sugar then let dissolve and bring to a boil, then cook, whisking constantly to combine the butter and sugar, until mixture turns a soft caramel color and is thick, about 4 minutes. (A candy thermometer should read 290°.)Step 2Remove pan from heat and stir in vanilla and a pinch of salt. Working quickly, pour toffee mixture into silicone ice tray, about 1 teaspoonful in each cube, and immediately top each square with about 10 chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with the back of a spoon to create a layer on top of toffee.Step 3 Sprinkle all over with pecans and flaky sea salt.Step 4Refrigerate until set, about 30 minutes, and twist ice trays to pop bites out. Serve or place in small bags for gifts.
BUY NOW: Silicone Ice Cube Trays, $10, amazon.com.
