Science + Tech: Toffee Recipe

1 cup sugar
1 cup butter (2 sticks), cut into pieces
Dash of salt
½ cup chopped pecans (will likely need to chop into them into smaller pieces than you can buy)
1 cup chocolate chips
Cookie sheet
Parchment paper
Thermometer (needs to go up to at least 330F)
Heat proof spatula

Place parchment paper on cookie sheet. Sprinkle pecans on parchment paper as desired.
Combine butter, salt, and sugar into pot
Heat on medium until mixture reaches 300-310°F or until slightly brown
Pour butter/sugar mixture onto parchment paper. Spread evenly to reach desired thickness
Sprinkle chocolate chips onto hot toffee until covered (may not use full cup)
Wait 1 min until chocolate starts to melt. Spread melted chocolate over toffee
Sprinkle with pecans if desired
Let sit until hard (30min) and break into pieces

This took me 15 min from start to finish. I recommend melting together butter and sugar ahead of time until it starts to simmer a bit and keeping it warm to speed up the process unless there is a way for us to edit out portions of the cooking phase.
Have one batch of toffee made ahead of time so we have a finished product to taste. The toffee we make will not be ready to break apart in time for filming