Ingredients

Scale

1 cup butter
1 cup Imperial sugar
2 tablespoons water
1/8 – 1/4 teaspoon salt
2 teaspoons pure vanilla extract
Salted pretzels
1 cup dark or semi-sweet quality chocolate chips, melted
3/4 cup toasted pecans, roughly chopped

Instructions

Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil.
Now that it’s boiling, stop stirring and let cook over medium heat for about 10 – 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom.
While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove.
Once the toffee starts to turn brown, don’t touch it. Just watch until all the yellowness turns to brown–this will happen quite quickly. As soon as it looks like it’s all a proper toffee colored brown (when the candy thermometer says 305, if you’re using a thermometer), that’s when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
Pour the hot brown candy mixture out over the pretzels. It’s okay if you don’t cover them all. Let it set for a while until it’s cool and hardened.
Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate. Let cool until the chocolate is set, then break the toffee into chunks.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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