16 oz vegan butter 1 1/2 cups cane sugar 3/4 cup dark brown sugar 1 ½ teaspoon vanilla extract 10 oz nondairy mini chocolate chips 1 cup finely chopped pecans Flaky salt for topping (optional)
Melt butter over medium heat in a medium-sized saucepan. Once the butter is melted, stir in both sugars and clip the candy thermometer to the side of your pan.
Stir butter and sugar mixture often during the 10-15 minutes it will take for the mixture to reach the soft cracking point, which is 270-290˚F (~135˚C).
Once it reaches 270-290˚F, remove from heat and immediately stir in vanilla extract. Carefully pour the mixture onto your sheet pan and use a spatula to spread it out.
Sprinkle chocolate chips over the top of the hot toffee, and let sit for a few minutes until they melt. Spread the melted chocolate into a smooth layer. Sprinkle with chopped nuts of your choice and some flaky salt.