To toast the pecans: chop the pecans and place them in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted. I know they’re toasted when I can smell them. That’s right. If you take them out of the oven when you first smell them, they’ll nearly always be toasted perfectly.
For the toffee: preheat the oven to 400 degrees.
Place the crackers with the edges touching in a single layer in a small baking pan. Cook the brown sugar and butter in a saucepan over medium-high heat until the butter is completely melted and mixture comes to a rapid boil.
Pour the hot mixture over the crackers and spread it out evenly with a wooden spoon or brush making sure to cover all the way to the edges of the crackers.
Bake for 5 minutes or until the topping is golden brown. Remove from the oven and immediately sprinkle with the chocolate chips. Turn the oven off and place the pan back in the hot oven for 1 minute to soften the chocolate. Remove the pan from the oven and spread the chocolate evenly over the crackers. Sprinkle the top with nuts. I press down gently all over to make sure the nuts adhere to the chocolate layer.
Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.
Reprinted with permission from Never Enough Thyme