2 cups sugar
3 tablespoons water
1/2 teaspoon kosher salt
1 teaspoon vanilla
2 cups whole pecans
Maldon salt for topping
In a heavy bottomed stainless skillet, over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a boil and then don't stir or touch the mixture again until it is caramel colored. While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Scatter the pecans across the prepared baking sheet. Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pecans. Sprinkle with Maldon salt. Let cool completely. I often set the pan in the refrigerator to speed up the process, but it will also cool at room temperature. When the toffee is cool, break into pieces. Store in an airtight container in the refrigerator or at room temperature.