“I heard the bells on Christmas Day

Their old, familiar carols play,

And wild and sweet

The words repeat

Of peace on earth, good-will to men!”

- Henry Wadsworth Longfellow

Christmas Toffee

16 ounces unsalted butter, melted
16 ounces granulated sugar 
3 ounces water
2 teaspoons salt
1 teaspoon vanilla
16 ounces chopped pecans
24 ounces semi-sweet chocolate chips, melted

Combine the melted butter, sugar, water, and salt in a large saucepan. Bring to a boil while stirring constantly. 

Cook over medium heat, continuing to stir, until candy thermometer reaches 298°F.

Remove the pan from the heat and immediately stir in the vanilla until combined.

Pour the mixture onto a silicone baking mat or parchment paper, using a spatula to spread smoothly and quickly before the toffee sets. Let the toffee cool completely and then blot the excess oil from the surface. 

Cover the surface with half of the melted chocolate and immediately sprinkle with the half of the topping.

When the chocolate has totally set (you can put it in the refrigerator to speed the process), carefully flip it over and spread the other side with the rest of the chocolate and sprinkle on the rest of the topping. 

Allow it to set completely, then break into pieces. Store in an airtight container. I freeze mine which prevents the chocolate from turning white, since I don't temper it. 

[Adapted from Pioneer Woman]