1. Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
2. Spread the chopped pecans in a single layer on top of the parchment.
3. In a heavy-bottomed 3-quart pot, combine butter, sugar, and salt.
4. Bring to a boil over medium-low heat, stirring frequently until the sugar dissolves.
5. Once boiling, stir occasionally until the mixture reaches 290°F to 300°F (hard crack stage).
6. Remove from heat and stir in vanilla extract.
7. Carefully pour the mixture over the pecans.
8. Let sit for a few minutes, then sprinkle chocolate chips on top.
9. Cover with foil and let sit for 5 minutes until chocolate softens.
10. Spread the melted chocolate into an even layer.
11. Refrigerate for at least 2 hours until completely cool.
12. Lift the toffee out using the parchment and break into pieces. Store in an airtight container.

PREP TIME & NUTRITION:
Prep Time: 5 minutes, Servings: 24, Calories: 167, Net Carbs: 14g, Fats: 12g, Protein: 1g