PECAN NUT TOFFEE CRUNCH

1 cup chopped pecan nuts (or walnuts, almonds etc) 250g butter 1 cup sugar 1 teaspoon salt 2 teaspoons vanilla 1½ cups chocolate chips

1 Spray and line a 20-22cm square cake tin with baking spray and baking paper. 2 Sprinkle chopped pecans in the base evenly. 3 In a heavy saucepan over medium-high heat melt the butter, add the sugar and salt and heat, stirring to prevent catching on the bottom, until the sugar dissolves and the mixture is boiling. Continue boiling until a sugar thermometer reaches 135°C. Remove from heat and carefully stir in the vanilla. 4 Pour mixture over the nuts. Sprinkle the chocolate chips over the surface and wait until they melt. 5 Spread chocolate in a thin layer to cover the surface. Allow to cool then place in the fridge to set hard. Lift out the toffee crunch, using the paper, to a chopping board and cut into bite-size pieces. Store in an airtight container.