Preheat oven to 350 degrees F. Spray a non-stick baking tray (inside measurement approximately 10- by 15-inch) with non-stick cooking spray.
Line the saltine crackers, close together, on the prepared baking tray.
In a medium saucepan over medium-high heat, melt butter and brown sugar together. Let simmer, stirring often, approximately 3 to 5 minutes or until the mixture turns to a nice caramel color and the butter and sugar come together.
Pour the brown sugar sauce over the top of the saltine crackers, spreading with an offset spatula, making sure the sauce covers the crackers well. Bake for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the top of the crackers. As the chocolate starts to melt, spread an even layer over the caramel/sugar mixture. Sprinkle with the toasted pecan. With the back of a wooden spoon, press the nuts into the chocolate.
Set aside and allow to cool completely (you can even place it in the refrigerator for a few minutes to harden it faster). When cool, break the toffee into random-size pieces.
The toffee can be stored in an airtight container or up to 1 week.
Makes a large amount.
* I used 1/2 cup light brown sugar and 1/2 cup dark brown sugar. Be sure to use a good-quality brown sugar such a C&H.
** To toast the pecans, preheat oven to 375 degrees F. Spread pecans on a cookie sheet. Bake about 5 minutes until lightly browned. Watch closely so they will not burn.
Pecan Chocolate Toffee - Saltine Toffee Recipe: https://whatscookingamerica.net/karencalanchini/pecanchoctoffee.htm