1 cup (2 sticks) Challenge unsalted butter
1 cup coarsely chopped pecans
1 cup granulated sugar
1/2 tsp kosher salt
1 cup milk chocolate chips
1 tsp vanilla extract
Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
Spread the chopped walnuts in a single layer on the parchment.
Add butter, sugar, and salt to a 3-quart heavy-bottomed pot
Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290 ° F to 300 ° F, or a “hard crack” on a candy thermometer.
Once the caramel has reached 290F-300F, remove it from the heat and gently add the vanilla extract.
Carefully pour the mixture over the chopped walnuts.
Let the caramel sit for a few minutes, without touching it, before sprinkling the chocolate chips on top.
Cover the baking dish with aluminum foil and let it sit for 5 minutes or until the chocolate is softened.
Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
Put the candy in the refrigerator and let it cool completely. Give it at least 2 hours.
Lift the parchment from the baking dish and place the caramel 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.