Ingredients

3/4 cup plus 2 tablespoons unsalted butter, cut into tablespoons

1 cup turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine sea salt

2 cups all-purpose flour

3/4 cup coarsely chopped pecans or walnuts

3/4 cup bittersweet or semisweet chocolate chips

Instructions:

Heat the oven to 350°F, with a rack in the center.

In a large microwave-safe bowl, combine the butter and sugar. Microwave in 30-second bursts, stirring between bursts, just until the butter is almost completely melted and the sugar has started to dissolve, about 2 minutes. (Alternatively, melt the butter and sugar in a saucepan over medium heat, being careful not to let the mixture come to a boil.)

Whisk the mixture until the butter is completely melted. Let cool for 5 minutes. Whisk continuously until the mixture is thickened and smooth and no longer looks separated, about 1 minute. Whisk in the vanilla and salt until combined. Add the flour and stir until no streaks of flour remain, then stir in half of the nuts.

Scrape the dough onto a rimmed 12 by 17-inch baking sheet that has been lined with foil. (Be sure to have over lapping foil on the sides to help you lift corners and begin to break off pieces of the brittle when cool.) Pat the dough into a very thin, even layer with your hands. It won’t look like you’ll be able to fill the entire baking sheet, but you will! Just keep patting the dough to the edges. Use an offset or rubber spatula to smooth the top. Sprinkle the chocolate chips and the remaining nuts over the dough and press them down lightly with your hands.

Bake until light golden brown and slightly firm to the touch all over, 20 to 23 minutes, rotating the baking sheet every 6 to 7 minutes. Let the brittle cool completely in the pan on a rack. Then put the brittle in the refrigerator for at least 30 minutes so the chocolate chips will harden before you break into pieces.

Using the extra foil along the sides of the sheet pan, lift the brittle out of the pan. Break into pieces, approximately 3-inch pieces. Store in an airtight container at room temperature.