Chewy Toffee Bites

In a medium Dutch oven or heavy-bottomed pot over medium-high heat, evenly sprinkle 1/4 cup granulated sugar. Cook, stirring occasionally, until sugar is melted, about 1 minute. Repeat with remaining sugar, adding 1/4 cup at a time until sugar is completely melted. The sugar should start to look deep amber brown and an instant-read or candy thermometer should register 275° to 280°.

Remove from heat. Whisking constantly, add 2 cubes of butter at a time, letting it melt between each addition.

Divide toffee among 30 compartments of ice cube molds (about 1 Tbsp. per compartment). Sprinkle 2 tsp. chips over each and let sit until melted, about 2 minutes.

Using the back of a 1/2-tsp. measuring spoon, spread melted chips in an even layer. Top with pecans and sea salt.

Refrigerate until set, at least 30 minutes and up to 1 hour.